How to make it

  • In a large skillet, combine ground chuck, onion, and bell pepper. Cook over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain well.
  • Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt.
  • Bring to a boil over medium heat.
  • Reduce heat and simmer 20 minutes, stirring frequently.
  • Stir in cheese.
  • Set aside.
  • Preheat over to 350°.
  • Lightly grease a 10” cast-iron skillet.
  • In a medium bowl, combine cornmeal mix, cream-style corn, milk, oil and eggs, stirring until smooth.
  • Stir in sugar and chili powder.
  • Pour one-third of batter into skillet.
  • Bake 10 minutes.
  • Spoon meat mixture evenly over cornbread layer.
  • Spoon remaining cornmeal batter evenly over meat mixture.
  • Bake 35 to 40 minutes or until a wooden pick inserted in center of cornbread comes out clean.
  • Cut into wedges to serve.

Reviews & Comments 1

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  • shirleyoma 11 years ago
    This sounds so good.. bookmarked to try!
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