Enchilada Cornbread Pie


1 tablespoon butter, softened (for the skillet)
1 box corn muffin mix (I used JIFFY)
1 large egg
½ cup sour cream
½ cup canned cream corn
½ teaspoon onion powder
1 tablespoon olive oil
1 onion, chopped
1 jalapeno, seeded and finely chopped
1 red bell pepper, seeded and chopped
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and Pepper to taste
3 cloves garlic, minced
1 pound ground beef
¾ cup fresh corn kernels (1 ear of corn)
¼ cup red enchilada sauce (to add to meat)
⅓ cup red enchilada sauce (to pour over corn bread)
1 cup sharp cheddar cheese, shredded
1 cup Monterey jack cheese, shredded


Preheat oven to 400°F. Grease a large cast iron skillet with butter.
In a large bowl, whisk together the corn muffin mix, egg, sour cream, cream corn and onion powder. Pour into skillet and bake until golden, about 20 minutes. Set skillet aside to cool.
While the corn bread is baking, in a large skillet over medium heat, add the olive oil. Pour in the onions, jalapeno, red bell pepper, cumin, chili powder, garlic powder, onion powder and a little salt and pepper. Cook until soft, about 6 minutes. Add in garlic and cook for 1 minute. Add in the ground beef, stir all together and cook until no longer pink, about 6 minutes. Drain fat. Stir in the corn kernels and ¼ cup enchilada sauce.
Next, poke holes with a fork over the entire surface of the cornbread and pour over the ⅓ cup enchilada sauce. Add the meat mixture over the top and then layer the cheeses on top of the meat mixture. Cover the skillet with foil and bake until cheese melts, about 20 minutes. Remove foil and broil for 5 minutes until cheese is golden, if desired.


This YUMMY Enchilada Cornbread Pie will make dinner exciting and easy.  We are talking Comfort Food to the max, with Layers of jazzed-up crispy skillet cornbread, red enchilada sauce, spiced ground beef and 2 kinds of cheeses, baked to perfection! 

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Friday, October 19, 2018 - 7:27am


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