Ashley Shawna 
Here's a great take on a Mexican classic. Why make one when you can make them all! A much easier way to share a delicious meal with the whole family.
Preheat oven to 400 degrees.
Combine the dry ingredients in a medium bowl: all-purpose flour, yellow cornmeal, granulated sugar,
baking powder, 1⁄4 teaspoon salt.
Add the vegetable oil, sour cream, corn and egg. Whisk until evenly combined.
Pour into a large cast iron skillet or aluminum pan and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.
Place separate pan over medium heat. Add 1 tablespoon of vegetable oils, let heat up.
Place onions in pan. Season with salt, pepper and spices and cook until soft - about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Add the ground beef and stir to break up meat. Season with cumin and chili powder, moving the meat frequently until cooked through.
Remove skillet from stovetop and drain excess fat.
Poke entire surface of cornbread with a fork.
Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes.
Remove foil and broil until cheese begins to brown, about 5 minutes.
Top with sour cream and cilantro as desired.
Ingredients
Directions
Preheat oven to 400 degrees.
Combine the dry ingredients in a medium bowl: all-purpose flour, yellow cornmeal, granulated sugar,
baking powder, 1⁄4 teaspoon salt.
Add the vegetable oil, sour cream, corn and egg. Whisk until evenly combined.
Pour into a large cast iron skillet or aluminum pan and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.
Place separate pan over medium heat. Add 1 tablespoon of vegetable oils, let heat up.
Place onions in pan. Season with salt, pepper and spices and cook until soft - about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Add the ground beef and stir to break up meat. Season with cumin and chili powder, moving the meat frequently until cooked through.
Remove skillet from stovetop and drain excess fat.
Poke entire surface of cornbread with a fork.
Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes.
Remove foil and broil until cheese begins to brown, about 5 minutes.
Top with sour cream and cilantro as desired.
