This is more like a casserole than a cornbread. This is a great family dinner, nice and filling without being too much. Mexican cuisine is heavily rooted in meals made with simple ingredients that big groups can enjoy, and that has inspired this dish.
1 lb lean ground beef
3 Tbsp Al Pastor Taco Seasoning
1 package Jiffy brand Vegetarian Corn Muffin Mix
1/3 cup 1% milk
1 can cream style corn
3/4 cup of chunky salsa, any brand
1/4 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Brown ground meat on medium high heat breaking up meat as it cooks.
Add Taco Seasoning to ground meat and stir to combine.
In a medium bowl, combine corn muffin mix, milk and egg, mix until batter has a smooth consistency.
Spray an 8 inch cast iron skillet or 9x9 inch baking pan with pan spray and add 1/2 cornbread batter to the bottom of the skillet/baking pan.
Layer seasoned ground meat, cream corn and salsa on top of cornbread batter.
Add the remaining cornbread batter to the top of the mixture. Use a spatula to spread the mix and completely cover the layers.
Sprinkle cheese on top of the cornbread batter.
Bake for 30-35 minutes until top of cornbread is golden brown.
Cool before serving.