- 1/3 cup milk
- 1 egg
- 1 (4.5 oz) can diced green chiles (optional)
- 1 (8.25 oz) can creamed corn (I use 3/4 cup)
- 1 (8.5 oz) box Jiffy Corn Muffin Mix or the following ingredients for homemade):
- ½ cup (70g) fine cornmeal
- 2/3 cup (83g) all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons oil or butter
- 1 tablespoon oil
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 (10oz) can enchilada sauce (my favorite brand is Casa Fiesta) or make homemade.
- 1 lb ground turkey
- 1/2 can (3/4 cup/4.5 oz) black beans, drained and rinsed
- ¼ teaspoon salt
- Freshly cracked pepper
- 2 cups enchilada sauce, divided
- 2 cups shredded cheese
- Scallions and cilantro to sprinkle on top
- Sour cream, for serving
- Preheat oven to 400-F.
- Cornbread. Base
- In a medium bowl, place Jiffy Corn Muffin Mix (or if using the homemade version, mix the oil with the dry ingredients and continue to step 2).
- Add the milk and egg; mix well.
- Fold in the chiles and corn.
- Pour into greased baking pan (9×9, 9×13, or 10-inch cast iron skillet).
- Bake until set, or until a toothpick inserted into the center comes out clean, about 20-25 minutes for a 9×9 or 9×13 baking dish, or about 15 minutes for 10-inch cast iron skillet.
- Remove the cornbread and reduce oven temperature to 350-F.
- Set cornbread aside to cool.
- Enchilada Sauce
- Heat oil and flour in a small saucepan; mix to combine.
- Slowly pour in enchilada sauce.
- Add chicken broth; mix well. Simmer, stirring occasionally, until thickened.
- Set aside to cool.
- Coat a large skillet with oil and set over medium-high heat. Add turkey, breaking it apart into small pieces, and cook until no longer pink.
- Mix in black beans and 3/4 cup of the enchilada sauce. Add salt and pepper to taste.
- Poke holes in the cornbread with a chopstick or your finger tips; pour 1 1/4 cup enchilada sauce over the top.
- Top the cornbread with ground turnkey.
- Evenly sprinkle shredded cheese over the turkey.
- Cover with foil and bake for 20 minutes. Remove foil and set the oven to broil. Cook until cheese is browned, about 5 minutes.
- Allow to cool for 10 minutes before serving.
- Serve with any leftover enchilada sauce drizzled on top.