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Preheat oven to 400°F and grease a 9-inch pie dish with butter or nonstick spray. Set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Add egg, sour cream, corn, and milk and stir to combine.
Pour mixture into pie dish and bake for 15 minutes. Meanwhile, prepare the beef:
In a skillet over medium heat, season beef with chili powder, salt, cumin, oregano, onion powder, and garlic powder and cook until no longer pink.
Poke cornbread layer all over with a fork and drizzle with enchilada sauce.
Top with ground beef and shredded cheese and return to oven. Bake until sauce is bubbly and top is golden brown, 10-15 minutes more.
Let cool five minutes before serving. Enjoy!