1 box JIFFY corn muffin mix
1 egg
1/2 cup sour cream
1/2 cup creamed corn
1 lb ground beef
1 onion, chopped
4 cloves garlic, minced
1/2 tsp salt (I added more)
1 tsp. cumin (I added more)
1 tsp. chili powder (I added more)
10 oz can red enchiladas sauce (divided)
cheddar cheese, shredded
Monterey jack cheese, shredded
small handful cilantro leaves, chopped
Fresh jalapeño
Mix jiffy mix, egg, creamed corn, sour cream and put in greased baking dish for 20 min. Meanwhile, brown beef with all the diced onion and salt to sweat the onions. Drain beef, then add garlic first, then put back beef and add cumin, chili powder, salt, pepper. Poke holes in the cornbread when it’s done and pour half a cup or so of enchilada sauce (just kinda cover it), then add beef mixture. Cover with cheese and more enchilada sauce, too with jalapeños and bake for 15-20 min in 400 degree oven.
also, money shot: