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Enchilada Cornbread Recipe

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This recipe for Enchilada Cornbread is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 boxes Jiffy cornbread muffin mix (for 12 muffins)
2 eggs
1 c. sour cream
1 c. creamed corn
1 onion
3-4 cloves garlic
2 lbs. ground beef
2 tsp. cumin
1-2 tsp. chili powder
1 tsp cayenne (optional)
4-6 jalapenos (optional) - I use red bell peppers instead.
1 c. green chilies (optional)
4 c. cheddar jack or similar
1 c. enchilada sauce
salt & pepper to taste

Directions:
Directions:
Preheat oven to 400º. Combine cornbread mix, eggs, sour cream, and creamed corn. Spread into lightly greased 9x13 and bake for 20 min. or until just done. Let cool.

Saute onions, add garlic. When fragrant (2-3 min), add everything else except cheese and enchilada sauce. When beef is browned, stir in half the enchilada sauce and half the cheese just to melt.

Poke surface of cornbread with spoon or handle of fork and pour the other half of enchilada sauce over, covering surface of cornbread. Top with beef mixture, then the rest of the cheese. Bake another 20-25 min. until warm and cheese is melty.

Personal Notes:
Personal Notes:
A friend of ours made this for us and was presumptuous enough to send the recipe with it. I was so skeptical, but we devoured it. The combination of the sweet cornbread and the savory beef mixture is so deliciously satisfying. We all go back for seconds every time!! I now serve this when taking a meal somewhere and everyone always loves it.

 

 

 

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