Preheat oven to 400 degrees F.
Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet). Bake until set (a toothpick should come out clean), 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.
Let cool for 10-15 minutes before serving with desired toppings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1975g)|
|Recipe Makes: 1|
|Calories from Fat: 1734 (48%)|
|Amt Per Serving||% DV|
|Total Fat 192.6g||257 %|
|Saturated Fat 78.3g||391 %|
|Monounsaturated Fat 81.7g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 855mg||263 %|
|Sodium 18899.3mg||652 %|
|Potassium 3587.4mg||94 %|
|Total Carbohydrate 274g||81 %|
|Dietary Fiber 18.9g||75 %|
|Sugars, other 255.1g|
|Protein 195.7g||280 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3643
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