Preheat the oven and prepare the dish

• Preheat the oven to 350°F.
• Spray a 9x13 dish with cooking spray.

Brown the beef

• Brown the ground beef in a skillet until no pink remains.
• Drain if needed.

Mix the cornbread batter

• Stir together the corn muffin mix, eggs, milk and cream-style corn in a bowl until no dry spots remain.

Build the filling

• Dump the hot beef into the baking dish.
• Add the taco seasoning, enchilada sauce, black beans, frozen corn and green chiles.
• Stir right in the dish and spread flat.

Layer the cheese and batter

• Sprinkle the pepper jack over the filling.
• Pour the cornbread batter over the cheese and spread it to the edges.

Bake

• Bake uncovered at 350°F until a toothpick in the center of the cornbread comes out clean, checking from 50 minutes.

Rest and serve

• Let the pie rest before scooping.
• Serve with sour cream or salsa if desired.