Ready in 45 minutes
If you can't find self rising cornmeal there's a conversion at the bottom, this makes great leftovers!
1. In a large skillet, combine ground chuck, onion, and bell pepper. Cook over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain well. Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt. Bring to a boil over medium heat. Reduce heat and simmer 20 minutes, stirring frequently. Stir in cheese. Set aside.
2. Preheat oven to 350?. Lightly grease a 10-inch cast-iron skillet.
3. In a medium bowl, combine cornmeal mix, cream-style corn, milk, oil, and eggs, stirring until smooth. Stir in sugar and chili powder. Pour one-third of batter into skillet. Bake 10 minutes. Spoon meat mixture evenly over cornbread layer. Spoon remaining cornmeal batter evenly over meat mixture. Bake 35 to 40 minutes or until a wooden pick inserted in center of cornbread comes out clean. Cut into wedges to serve.
To use cornmeal - add 2 tsp baking powder and 1 tsp salt to each cup
Add 1/2 cup cornmeal & 1/4 of all liquid ingredients to increase amt of cornbread for 12 in pan