1 cup flour
1 cup cornmeal
1/3 cup sugar
1/3 cup brown sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup warm milk
1/3 cup coconut oil
2 lbs ground beef
1/2 large onion, diced
1 TBS garlic, minced
1/2 cup beef or chicken stock
1/4 cup chili powder
2 TBS cumin
1/2 TBS paprika
1/2 tsp turmeric
1 tsp salt
2 cups shredded cheese
Mix the flour, cornmeal, sugars, salt and baking powder together until it's well blended with no lumps.
Add the egg, warm milk, and coconut oil. You don't the milk too warm; it should be warm enough to keep the coconut oil from solidifying, yet cool enough not to cook the egg.
Mix together and pour into a large, greased cast iron skillet.
Bake at 400* for 20 to 25 minutes. You want the cornbread to be just turning brown on the top.
In a separate pot, cook the ground beef with the onion and garlic in the stock. This will keep the ground beef from sticking to the bottom of the pan, and also provide the liquid needed for the Mexican sauce.
Once the meat is fully cooked, add the chili powder, cumin, paprika, turmeric, and salt. Mix it in really well. It should look like enchilada sauce has been poured into the meat.
After you remove your cornbread from the oven, take a fork and poke little holes all through it.
Pour your meat and sauce on top, spreading it out evenly over the cornbread (this is why you want to use a large skillet!
Top with the shredded cheese and put back in the oven until the cheese is melted.
