Preheat oven to 400 degrees. Rub a large cast iron skillet with a thin layer of Crisco shortening.
In a medium bowl, stir together corn muffin mix, creamed corn, sour cream, and egg. Pour batter into the prepared skillet. Bake for 15-20 minutes, or until golden brown on top. Let cool slightly in pan.
Meanwhile, sauté onions over medium heat. Season with salt, pepper , chili powder and cumin, cook until soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat, sauté until cooked through. Remove skillet from stovetop and drain excess fat. Stir in 1/3 cup enchilada sauce to the meat; set aside.
Poke entire surface of cornbread with a fork. Pour 1/3 cup enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheeses. Cover with foil and bake until the cheese is melted, about 15-20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.
Garnish with fresh chopped cilantro and top with sour cream if desired.
Cook’s Note: Tamale pie can also be topped with avocado slices, chopped tomatoes, black olives, or pickled jalapeño peppers.