Spicy Cornbread Enchilada Skillet

The idea for this recipe came from the social media feed College Gameday Down South that your father tagged me in.  It reminded him of something his grandma Walters would throw together at the spur of the moment with ingredients she had.  It sounded delicious so we took a chance and with a few tweaks it turned out super tasty!  It is like Mexican Casserole meets Southern Cornbread....sweet and spicy....perfect!

Ingredients:
1 tablespoon butter
2 boxes jiffy corn muffin mix
3 eggs
1 cup sour cream
1 cup creamed corn
1 tablespoon olive oil
1 onion chopped
2 cloves minced garlic
2 lb ground beef
1 - 4oz can green chilis
1 - 4oz can diced jalapeños
1 1/2 teaspoon each of cumin, chili powder, and cayenne pepper
3 cups Mexican blend shredded cheese
2 cup enchilada sauce

Preparation:
Preheat oven to 400 and place a 12 inch cast iron skillet (or another large casserole dish/skillet that can go in the oven)  in the oven for 5 minutes to heat up.  Add butter to skillet and run all around to coat (even on the sides).

While skillet is heating in the oven, mix together the corn muffin mix, eggs, sour cream, and creamed corn.  Pour mixture into the hot buttered skillet.  Bake for 15 minutes.

While baking cornbread, add onion, garlic, and beef into a skillet and cook through.  Drain off fat.  Add seasonings, green chilis, jalapeños, 1 cup of enchilada sauce, and 1 cup of cheese until melted in, about a minute.

Once the cornbread is done, poke small holes all through it.  Pour the remaining 1 cup of enchilada sauce over cornbread to seep into the holes.  Top with the beef mixture.  Top beef mixture with remaining cheese blend.

Bake another 15 minutes.  Cover with foil for 10 of the 15 minutes to prevent cheese from getting too brown.