Step 1

Preheat oven to 400 degrees. Spray a large 10-inch skillet with nonstick cooking spray. In a large bowl, whisk together Jiffy corn muffin mix, egg, sour cream and creamed corn. Transfer the mixture to your prepared skillet and bake 18 minutes, until golden. Remove from oven and let cool.

Step 2

In a large skillet over medium heat, add olive oil. Add the onion, cumin, chili powder and season with salt and pepper. Cook for 5 minutes. Add the garlic and continue to cook for one minute, stirring often. Add ground beef and cook, breaking up with a wooden spoon, until the meat is no longer pink, about 5-7 minutes. Drain the fat.

Step 3

Poke the surface of the cornbread with a fork and pour over the enchilada sauce. Top with the cooked, crumbled beef and then sprinkle with the cheeses.

Step 4

Cover with foil and bake for 20 minutes or until the cheese is melted. Remove the foil and broil until the cheese is golden brown, about 3-4 minutes. Watch carefully so it doesn't burn.