• Preheat oven to 375 degrees.
• Add the yellow cornmeal, flour, baking powder, salt, and sweetener to a mixing bowl. Stir to combine.
• Next add in the eggs, butter, and buttermilk. Stir to combine.
• Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
• Fold in the cheddar cheese and stir.

Filling

• Heat a cast iron skillet (a 10inch or 12 inch will work) on medium-high heat with olive oil. You can use any pan coupled with a 9x13 baking dish to bake the casserole if you wish.
• When hot, add the onions, red peppers, and green peppers. Cook for 3-4 minutes until soft and the onions are fragrant.
• Add the ground beef and all of the seasonings. Break down the ground beef with a meat chopper. Cook for 4-5 minutes until the beef is fully cooked. Drain any excess fat from the beef if necessary.
• Add in the diced tomatoes and chilies and frozen corn. Stir and cook for 2-3 minutes until combined. Ensure the filling is equally spread throughout the pan.
• Remove the pan from heat and spread the cornbread topping on top. Use a silicone spoon to spread the cornbread evenly throughout.
• Bake for 30-40 minutes. Test if the cornbread is finished by inserting a toothpick, ensure it returns clean.