Preheat your oven to 400℉. This ensures that your cornbread bakes evenly and achieves a lovely golden color.
In a medium-sized bowl, add the cornmeal, sugar, salt, and baking powder. Whisk these dry ingredients together until well combined, ensuring there are no lumps.
Next, add the egg, butter, and buttermilk into the bowl. Whisk thoroughly until the mixture is smooth and creamy.
Now it’s time to stir in the creamed corn and diced green chiles. Mix until everything is well incorporated, creating a thick batter.
Pour the cornbread mixture into a large skillet or a 9×9 inch baking pan. Spread it out evenly, ensuring there are no gaps. Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick comes out clean when inserted into the center.
While the cornbread is baking, heat a large skillet over medium-high heat and add olive oil. Once hot, add the ground beef and cook until browned, stirring occasionally. This should take about 5 minutes.
Add the chopped onion, minced garlic, cumin, chipotle powder, chili powder, salt, and pepper to the skillet with the beef. Stir well, cooking until the onion is softened, roughly 3 to 5 minutes.
Pour half of the enchilada sauce into the beef mixture and stir to combine. This adds a rich flavor to the beef.
When the cornbread is ready, take it out of the oven and poke holes in it with a fork or the end of a wooden spoon. This allows the sauce to seep through and infuse the cornbread with flavor.
Pour the remaining enchilada sauce over the top of the cornbread, spreading it evenly. Next, layer the beef mixture over the sauce and top with shredded cheese.
Return the casserole to the oven and bake for another 15 minutes, or until the cheese is melted and lightly browned on top.
Once finished, let the casserole cool for about 5 minutes. Before serving, sprinkle with cilantro and your choice of toppings like avocado or sliced jalapeno.
