Makes approx. 8-10 Servings
1 1/2 Cups, Corn Meal
1 Cup, All-Purpose Flour
1 1/2 Teaspoons, Baking Powder
1/2 Teaspoon, Baking Soda
1/2 Teaspoon, Salt
Fresh Cracked Pepper
1 1/2 Cup, Buttermilk
6 Tablespoons, Butter, melted
1/4 Cup, Sugar
2 Scallions, green & white parts
1 Jalapeno Pepper, seeded & finely chopped
1 small can (4.5 oz.), diced green chiles *(I used mild)
2 Tablespoons, Fresh Chives, chopped
1 Cup, Colby Jack Cheese, shredded
12 oz., Corn *fresh or frozen (if frozen, thawed out)
2 Tablespoons, Butter *to grease skillet
1 lb., Ground Meat (80/20)
1 small, White Onion, chopped
1 Cubanelle Pepper, seeded & chopped
1 Teaspoon, Garlic Salt
1 Teaspoon, Chili Powder
1 Teaspoon, Onion Powder
1 Teaspoon, Cumin
1/2 Teaspoon, dry Oregano
1/2 Teaspoon, dry Parsley
1 Can (10.5 oz.), Enchilada Sauce
2 Cups, Colby Jack Cheese, shredded *(can also use Cheddar)
Cilantro, for garnish
Preheat oven to 425 Degrees.
Make the Cornbread: In a standing mixer, combine the corn meal, flour, sugar, baking soda, baking powder and S&P. In a separate bowl, mix together the eggs, buttermilk. Melt the butter. Create a well in the flour mixture, then pour the buttermilk/egg mixture into the corneal & flour mixture. Mix on low speed and add the butter as it is mixing. Continue mixing until the ingredients are combined. The batter should look lumpy (don’t over mix). Place the corn into a food processor (pulse a few times) then transfer to the batter. Add the chopped jalapeño, scallions, diced green chiles, chives and cheese to the batter and mix just until all the ingredients are incorporated. Heat a large cast iron skillet on the stove over medium-low heat. Add the 2 tablespoons of butter and evenly coat the pan (sides too). Pour the batter into the prepared baking dish.
Bake the cornbread in the oven for approx. 20 minutes.
Cook the meat: start cooking the meat while the cornbread is in the oven baking. Place a skillet on the stove over medium-high heat. Add 1 tablespoon of oil then add the onion and cubanelle pepper. Saute for about 5-8 minutes then add the ground meat. Break the meat up as it is cooking. Once the meat is no longer pink season with the S&P, garlic salt, chili powder, onion powder, cumin, oregano and parsley. Continue cooking for a few minutes. Remove from the heat and set aside.
Remove the cornbread from the oven. Reduce heat in oven to 350 degrees.
Take a fork and start poking holes into the cornbread. Pour the Enchilada sauce all over the top of the cornbread (the cornbread will soak it up). Using a slotted spoon, transfer the meat & shredded cheese to the cornbread (place directly on top of cornbread). Cover with aluminum foil and place back into the oven for about 10 minutes.
Remove from the oven and let it rest for about 10 minutes (it will slice better if you let is rest). Garnish with some fresh Cilantro.
Cut and serve with all your favorite toppings.
- Guacamole or Avocado slices/chunks
- Sour Cream
- Lime Wedges