- 4 ounces Cheddar cheese, grated
- 4 ounces Monterey Jack or Pepper Jack cheese, grated
- 1/3 cup milk
- 1 egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix
- 1 (4-ounce) can chopped green chiles
- 1 (10-ounce) can red enchilada sauce (mild or medium)
- 1 pound ground chicken (turkey or beef work well also)
- salt and pepper, to taste
- fresh chopped cilantro or parsley, to taste
I love when I make something that ALL my boys go crazy over. This was one of those things. My sweet little Braydon is the pickiest eater on the planet and he absolutely loved this —when that happens, I feel like I’ve struck gold!
This stuff was good . . .really good.
Pure comfort food.
My boys went crazy over this . . .they devoured it.
If you need something quick and amazing, this is it. It definitely had some kick to it because I used medium enchilada sauce, so if you want a little less kick, use mild. Mmmmm, so yummy, I can’t wait to make this again.
- Preheat the oven to 400 degrees. Spray a 13×9 baking dish with cooking spray.
- Combine the cheeses in a small bowl.
- In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined. Pour into the prepared pan and bake for 15 minutes or until just set.
- While the cornbread is baking, cook your ground chicken in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the chicken.
- Remove the cornbread from the oven and pierce all over with a fork. Pour the enchilada sauce over the corn bread. Top with the chicken and remaining cheese.
- Return to the oven for another 15 minutes.
- Sprinkle with the chopped cilantro or parsley and serve.
Recipe Source: Buns In My Oven