Preheat oven to 400 degrees Fahrenheit.
Add the jiffy mix, melted butter (make sure it's cooled off), cheese, egg (beaten), jalapeno and milk and a pinch or two of salt and sugar. Set to the side.
Dice the onions or I usually just add them to my food processor. Then add it to the ground beef. Add the ground beef and onions to a hot skillet over medium high heat and cook until cooked through.
Remove skillet from stove-top and drain most of the fat from the meat. I usually leave about 2-3 tbsp of fat for flavor (fyi...they do this at most restaurants).
Add all the ground seasonings plus the chili mix/or taco seasoning and mix well and water. If you have a favorite enchilada mix, that will work as well but do not add water. I wanted something fast so I used what I had.
Add the shredded cheese and the drained black beans to the ground beef mixture. Stir to combine. Pour the cornbread mixture over the beef mixture. Cover the skillet with foil and place the skillet in the oven and bake until the cornbread is done about 20-25 minutes. Remove from the oven and sprinkle shredded cheese over the top of the cornbread. Set oven to broil and place the skillet back in the oven just until the cheese has melted about 3-5 minutes. Make sure to keep an eye on it.
Remove from the oven. Garnish with cilantro, more black beans, thinly sliced jalapeno and once cooled for 10 minutes add the sour cream on top. Enjoy!