Instructions

• Preheat the oven to 350 degrees.
• Heat 1 tablespoon oil in a large pot over medium heat. While the oil is heating up, dice the onion. Add the onion to the hot pot and cook until softened, stirring occasionally, about three minutes.
• Add the ground beef, salt, cumin and chili powder. Use a wooden spoon to break the beef into small pieces and cook until no longer pink, stirring occasionally, about five to six minutes.
• Once the beef is browned, add in the undrained black beans, frozen corn, and drained diced tomatoes and chiles. Stir to combine and let simmer while prepping the cornbread, stirring occasionally.
• Add the cornmeal, all-purpose flour, 1 teaspoon salt, baking powder and baking soda to a medium bowl. Whisk to combine. Add the buttermilk and oil, whisk until no lumps remain. Stir in the 1 cup shredded cheese. Set aside.
• Check the consistency of the chili; it should be moist but without a lot of excess liquid. If needed, let simmer for another few minutes to allow the excess liquid to evaporate. Then, taste the chili and add more seasoning if needed.
• Turn off the stovetop, then stir the 2 cups shredded cheese into the chili. Spoon the chili into a 9 x 13 inch baking pan or casserole dish. Distribute the 12 slices of cheese over the top so the entire surface is covered. Spoon the cornbread batter over the top and spread out as evenly as possible.
• Bake in the preheated oven for 30 - 35 minutes, or until the top is firm and nicely browned, and a toothpick inserted into the cornbread layer comes out clean. Serve immediately with toppings of your choice (optional).