Preheat oven to 400℉. Grease a baking dish (square dish or round pie pan)
Mix together the dry ingredients in a large bowl. These include cornmeal, all purpose flour, baking powder, and salt. Stir these with a fork to combine.
Add the egg, sour cream, corn and milk to the dry ingredients and mix.
Pour the cornbread mixture into the prepared baking dish.
Bake the corn bread for about 25 minutes, it won't be done completely, but it will bake more once we layer everything on.
While the cornbread bakes, prepare the ground beef. Cook over medium heat in a skillet, once the meat is cooked through, no longer pink, drain the grease, add the seasonings and stir to combine.
Poke the cornbread with a fork all over and drizzle with enchilada sauce.
Add the ground beef on top of the cornbread, then top with the shredded cheese.
Bake again for another 15 minutes until the top is melted and bubbling. The sauce will be bubbling along the edges of the baking dish. Remove from the oven and allow to cool for a few minutes before serving.