Step 1

Preheat oven to 400 degrees.

Step 2

Prepare cornbread base by combining corn muffin mix, sour cream, creamed corn, and one egg. Pour into large cast iron skillet (we used an 11-inch skillet).

Step 3

Bake for 20 minutes or until golden brown on top. Let cool in pan. In the meantime, prep enchilada base.

Step 4

In a separate skillet, sauté onions over medium heat. Season with salt and pepper to taste. When translucent, add garlic. Cook until fragrant.

Step 5

Add ground beef, stirring to break up the meat, and add: cumin, chili powder, salt, and cayenne.

Step 6

Add the jalapeños and the green chilis. Cook for a few minutes until soft. Add 1/2 cup each of the cheddar and Monterey Jack cheeses.

Step 7

Remove skillet from stovetop to drain excess fat.

Step 8

Poke surface of cornbread base with the handle of a wooden spoon. Pour enchilada sauce over the cornbread, making sure to cover the entire surface.

Step 9

Spread meat mixture over cornbread base. Top with leftover 1/2 cups of the cheeses. Bake for about 20 minutes. To brown the cheese for a crisper crust, broil for five minutes.

Step 10

Top with chopped cilantro. Serve immediately, while warm!