Cornchilada Bake (Gluten/Wheat Free)

By The Frugal Cheflady on December 19, 2012

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Ingredients

    1. 1 lb lean ground meat
    2. 1/2 cup frozen corn
    3. 1 (8 ounce) packages frontera red enchilada sauce
    4. 1/4 cup sour cream (optional)
    5. 1/2 teaspoon garlic powder
    6. salt and pepper
    7. 1/2 cup shredded cheese

    Cornbread Topping homemade gluten-free cornmeal mix from the cornbread bible

    1. 3/4 cup cornmeal, plus
    2. 3 tablespoons plain cornmeal
    3. 1 teaspoon baking powder
    4. 1/4 teaspoon baking soda
    5. 1/2 teaspoon salt
    6. 3/4 cup milk
    7. 1 egg

Directions

  1. Preheat oven to 425.
  2. If you have a cast iron skillet, use that! The one I used was 10" across and about 2" deep. Brown meat, seasoning with salt and pepper as desired.
  3. Add corn, enchilada sauce, sour cream, garlic salt, and anything spicy if you desire, mix well.
  4. If you don't have a cast iron skillet, then place mixture in a greased casserole dish (or 9 x 13" dish, although I haven't tried it and I'm not sure if that would be too big for the recipe as written).
  5. Mix together the dry ingredients for the cornbread topping.
  6. Whisk together egg and milk.
  7. Add to cornmeal mix and mix well.
  8. Sprinkle cheese over meat mixture.
  9. Carefully pour cornbread batter over meat and cheese.
  10. Bake for 25 minutes or until cornbread is done, testing with a knife inserted in the middle and coming out clean, and cornbread is golden brown on top.
  11. More cheese could be sprinkled on top in the last few minutes of baking if desired.
  12. Serve with fresh toppings if desired, like shredded lettuce, chopped tomatoes, onions, olives, jalapenos, etc., sour cream, salsa or hot sauce.
 
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