Step 1

Preheat your oven to 400 F degrees.

Step 2

Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles.

Step 3

Pour the cornbread mixture into a large skillet or a 9x9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done. Insert a toothpick in the center of the cornbread, if it comes out clean, it's done.

Step 4

While the cornbread is cooking, prepare the beef. In another large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Add the onion, garlic, cumin, chipotle powder, chili powder, salt, pepper and stir. Cook until the onion has softened, another 3 to 5 minutes.

Step 5

Add half of the enchilada sauce to the meat mixture and stir. Set aside.

Step 6

When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon. Pour the remaining enchilada sauce over the top of the cornbread and spread.

Step 7

Top with the ground beef and the shredded cheese.

Step 8

Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.

Step 9

Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings.