This recipe was delicious, although Eleanor preferred maple yogurt and kiwi. We shared a lovely meal with my mom, who helped finish the cooking while I was helping Jeremiah on the sugar house roof, and also endorsed the recipe as one to keep.


  • 1 box JIFFY corn muffin mix
  • 1 egg
  • 1/2 c. plain greek yogurt
  • 1/2 c. creamed corn
  • 2/3 c. red enchilada sauce
  • onion flakes or powder to taste, or a small onion
  • 2 cloves garlic, minced, or garlic powder to taste
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 lb. ground beef – we used some fantastic local beef
  • 1 c. cheddar cheese, shredded  (or whatever you have on hand)
  • 1 c. Monterey Jack Cheese, shredded (or whatever you have on hand)
  • kosher salt to taste
  • ground pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Prepare cornbread base. In a medium bowl, combine corn muffin mix, sour cream, creamed corn and egg. Whisk until evenly combined. Pour into a large cast iron skillet and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.
  3. Meanwhile, make your taco meat. (Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds.) Or, if you’re like me and can’t be bothered with onions and garlic: Add the ground beef and stir to break up meat. Season to taste with the spices, and sauté until cooked through. Remove skillet from stovetop and drain excess fat. 
  4. Poke entire surface of cornbread with a fork. Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.