Preheat oven to 425 degrees.
Oil the Dutch oven.
Saute the beef and onion in the Dutch oven on medium-high heat for 10 minutes until the meat is brown.
2 lb Ground beef, 2 ea Onion, chopped.
Add the beans, corn, tomato sauce, broth, bell pepper, chili powder, cumin, salt, and black pepper, and simmer for 15 minutes.
30 oz Black beans, drained., 30 oz Corn, drained., 16 oz Tomato sauce, 2 cups Chicken broth, 2 ea Green bell pepper, chopped., 2 Tbsp Chili powder, 1 tsp Cumin, 2 tsp Salt, 1/2 tsp Ground black pepper
In a large bowl, mix the cornmeal, flour, sugar, and baking powder until smooth.
1-1/2 cup Cornmeal, 2 Tbsp Flour, 1 Tbsp Sugar, 3 tsp Baking powder
In a small bowl, whisk together the egg, milk, and olive oil until combined.
2 ea Egg, 2/3 cup Milk, 2 Tbsp Olive oil
Whisk the milk mixture into the flour mixture until combined.
Cover the meat mixture with the cornbread topping. The topping will sink into the meat mixture, but the cornbread will rise during baking to form a layer of cornbread.
Bake for 20-25 minutes.