Mexican cornbread Skillet meal

This meal was created by needing to use up leftovers and the love of cornbread. Thankfully, the two paired beautifully. This meal is very versatile. Use cheese or don't. Use gluten grains or gluten free grains. Add more veggies or less. You can tailor it to your liking. You can even go meatless if you desire; just add more beans to the pot. Make it your own and eat it up! It will be a regular at our house from now on. The only thing to take a picture of was this one little slice, and that too didn't stand a chance. 

Ingredients:

1  1/2 pounds grass fed beef or turkey
1 medium onion, chopped
1 green or red bell pepper, chopped
1 cup corn kernels, frozen or fresh
2 cups black or pinto beans or some of each. Use more if meat is omitted.
1 cup grass fed cheddar. Omit if dairy free.
1 tsp. sea salt
1/2 tsp. peper
1  1/2 cups salsa of choice
1 cup julienned zucchini (optional)

Cornbread Ingredients:

1/2 cup organic cornmeal, finely ground (I grind organic popcorn kernels)
1 1/2 cup flour of choice. I used organic wheat pasta flour or kamut.
1/3 cup honey
1 T. baking powder
1/2 tsp. sea salt
1/3 cup avocado oil
2 eggs
1 cup milk of choice. Add more if too thick

Directions:

In a large cast iron skillet, sauté hamburger, peppers and onions till beef is no longer pink. Add salt and pepper. Add in the zucchini, corn and beans and stir till heated. Add in the salsa and add more if needed. 

Mix the cornbread by mixing all dry ingredients first then add in the wet ingredients. Stir till just combined and lumps are gone. 

Spread the grated cheddar evenly over the meat. Spread the cornbread batter evenly over the mixture. Bake at 375 for about 25-35 minutes or until golden. 

**If you don't have a cast iron skillet, sauté meat mixture in a regular skillet and then put it in a greased 9X13 pan. Spread the cheese over the mixture and top with the cornbread mixture. Bake as per indicated. But get yourself a cast iron skillet next time.