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Preheat oven to 400°. Grease a large ovenproof skillet with cooking spray. In a large bowl, whisk egg, corn muffin mix, creamed corn, and sour cream. Transfer to prepared skillet.
Bake cornbread until golden, about 20 minutes. Let cool.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion, chili powder, and cumin; season with salt and pepper. Cook, stirring, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes.
Poke entire surface of cornbread with a fork and pour enchilada sauce over. Top with beef mixture, cheddar, and Monterey Jack.
Cover dish with foil and bake tamale pie until cheese is melty, about 20 minutes.
Turn on broiler. Uncover dish and broil, watching closely, until cheese is golden, about 5 minutes. Sprinkle with cilantro.