"If you’re making tamale pie with cornbread on top, you’re doing it wrong—it’s the perfect crust. After it bakes, poke holes all over and pour on the enchilada sauce. It seeps inside for an insane experience."
1 box corn muffin mix (such as JIFFY)
1 large egg
½ cup sour cream
½ cup canned creamed corn
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
kosher salt to taste
freshly ground black pepper to taste
2 cloves garlic, minced
1 pound ground beef
1/3 cup red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
Preheat oven (or grill) to 400°F. Grease a large oven-safe skillet with cooking spray (use a cast-iron skillet, if baking this on the grill).
In a large bowl, whisk together corn muffin mix, egg, sour cream and creamed corn. Transfer to the prepared skillet and bake until golden, 20 minutes. Let cool.
Meanwhile, in a large skillet over medium heat, heat the oil. Add the onion, cumin and chili powder. Season with salt and pepper. Cook until soft, 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain the fat.
Poke the entire surface of the cornbread with a fork and pour the enchilada sauce over it. Add beef and top with cheeses.
Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.