Step 1

Preheat the oven to 400degrees Fahrenheit and oil a large cast iron skillet (can also use a 9" x 9" square pan).

Step 2

Combine the egg, sour cream, creamed corn, diced green chilies, Firebee Honey, and Jiffy corn muffin mix and pour into the greased pan. Bake for 20 minutes or until golden brown.

Step 3

While the corn muffin mixture is cooking, brown the ground beef and onion in a large skillet. Drain the grease, and add in the garlic, cooking for an additional minute or two, until fragrant. Add in the seasoning and 1/2 cup of enchilada sauce, stirring to combine.

Enjoy!

Step 4

When the cornbread is done, poke holes in the top of it with a fork and pour the remaining enchilada sauce over it. 

Step 5

Spoon the meat mixture over the top and sprinkle with cheese. 

Step 6

Bake for an additional 20 minutes, uncovered, and then top with cilantro and diced tomatoes before serving.

Enjoy!