1 package Pure Farmland Simply Seasoned Burger Patties
1 box JIFFY corn muffin mix
1/2 cup sour cream
1/2 cup creamed corn
1 onion, chopped
3 cloves garlic, minced
1/2 tsp salt
1 tsp. cumin
1 tsp. chili powder
10 oz can red enchiladas sauce (divided)
Cheddar cheese, shredded
Monterey jack cheese, shredded
Small handful cilantro leaves, chopped
Fresh jalapeño, chopped (optional)
Preheat oven to 400 degrees. Grease an 8X8 Pyrex casserole pan. Combine egg, sour cream, creamed corn & corn muffin mix and bake in casserole dish for 20 minutes or until golden brown. Remove from oven and set aside.
Meanwhile brown the crumbled Pure Farmland burger patty & onion. Add the garlic the last minute. Drain grease and add salt, cumin & chili powder.
Poke holes all in the cornbread. Pour 1/2 cup enchilada sauce all over the cornbread. (Save the remainder for serving) Then spoon the burger patty mixture over the cornbread and top with lots of cheese. Bake for 20 minutes or until brown and bubble. Top with chopped cilantro & (optional) jalapeños and serve drizzled with the leftover enchilada sauce and sour cream.
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