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corn bread mix

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  • 1 large egg
  • 1/2 c. canned creamed corn
  • 1 c. shredded Monterey jack
  • 1 c. shredded cheddar
  • 1/3 c. red enchilada sauce
  • 1 lb. ground beef
  • 2 cloves garlic, minced
  • Freshly ground black pepper
  • Kosher salt
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 onion, chopped
  • 1 tbsp. Clean Slate extra-virgin olive oil
  • 1/2 c. sour cream
  • 1 bag of Poor Richards Corn Bread Mix
  • Cooking spray


  1. Preheat oven to 400°. Grease a large oven-safe skillet with cooking spray. In a large bowl, whisk together Poor Richards Corn Bread Mix, egg, sour cream, and creamed corn. Transfer to the prepared skillet and bake until golden, 20 minutes. Let cool.
  2. Meanwhile, in a large skillet over medium heat, heat Clean Slate extra-virgin olive oil
  3. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
  4. Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses.
  5. 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.

Keywords: Tamale pie, corn bread, Mexican