In a large bowl mix together the cornmeal, flour, sugar, baking powder and ¼ teaspoon salt until well combined. Stir in the oil a little at a time until crumbles are formed.
Whisk the milk and egg into the mixture and then mix in the Cream corn and chiles.
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Pour mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray and bake until a tooth pick inserted comes out clean. (about 20 – 25 minutes)
While cornbread is baking brown ground beef seasoned with the cumin, chili powder, ¼ teaspoon salt and pepper until no longer pink inside; drain if needed.
Remove cornbread from the oven when its finished baking, reduce oven temperature to 350F, and using a fork poke holes in the top throughout the cornbread. Spread the enchilada sauce over the top, and top with the ground beef followed by the shredded cheese.
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Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking until cheese just starts to brown.