This is comfort food at its finest.
I’m always looking for a new twist on the classic baked cheesy dish. And boy is this it.
1/2 cup cornmeal
2/3 cup flour
2 1/2 tablespoons sugar
1 tablespoon baking powder
Pinch of salt
3 tablespoons olive oil
1/3 cup milk
1 4.5oz. can diced green chiles
1 15oz. can creamed corn
1 lb ground turkey
1 packet taco seasoning mix or 1 batch Sassy Taco Seasoning Mix (what I used, of course)
1 1/2 cups red enchilada sauce
1 3/4 cups shredded monterey jack cheese
Optional: diced green onions for topping
Preheat oven to 400 degrees F.
Combine cornmeal, flour, sugar, baking powder and salt in a medium-sized bowl. Add oil until soft crumbles form. Stir in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9×9, 9×13, large cast iron skillet). Bake until set, about 20-25 minutes.
While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
Once cheese is totally melted, remove from oven and top with chopped green onions if desired.