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Cornbread Enchiladas

Prep Time:15 mins
Cook Time:35 mins
  • 510 Calories
  • 21g Protein
  • 23g Total Fat
  • 56g Carbs
We salivate over home southern cookin’ any day of the week with these Cornbread Enchiladas. Kodiak Cornbread Baking Mix adds a subtle layer of sweetness and a soft, dense texture that pairs perfect with classic enchilada ingredients including black beans, corn, and of course a heavy-handed pour of enchilada sauce. Top it off with some fresh herbs to taste with your eyes first.


  • 1 box Kodiak Cornbread Baking Mix 
  • 2 cups milk 
  • 2 eggs 
  • 1/2 cup canola oil 
  • 2/3 cup red enchilada sauce 
  • 1 (15 oz.) can black beans, drained 
  • 1 can (15 oz.) corn 
  • 1 (4 oz.) can green chilis 
  • 1 teaspoon chili powder 
  • 1 teaspoon garlic powder 
  • Salt and pepper to taste 
  • 1 cup Monterey jack cheese 
  • Cilantro for topping 
  • Green onion for topping 
  • Sour cream for topping


  1. Combine Kodiak Cornbread Baking Mix, milk, eggs, and oil and hand stir until fully combined. 
  2. Pour the cornbread batter into a greased 10-inch cast iron pan. 
  3. Cover and bake surrounded by hot coals for 10 minutes*. Be sure to place coals on top of the lid to ensure even cooking. 
  4. Meanwhile, combine the black beans, corn, green chilis, chili powder, garlic powder, salt, and pepper. 
  5. When the cornbread is finished baking, remove from coals and use a knife to poke holes all over the surface.
  6. Pour enchilada sauce evenly over the cornbread.
  7. Top with the black bean mixture and cover with cheese. 
  8. Cover the pan and place back over coals or a grate over a fire for 1 teaspoon chili powder for 5-10 minutes or until the filling is hot and cheese is completely melted. 
  9. Serve topped with cilantro and sour cream.

*Tip: Bake at home in an oven set to 350°F for 30-35 minutes.   

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