Cornbread Casserole.
In an ovenproof skillet (preferably with high sides - you can also use a large casserole dish, but it needs to be large as this makes a lot):
Lightly brown 1lb of ground beef (not quite fully cooked), drain.
return to stove and add:
1 sweet onion, diced
1 red pepper, diced
1 green pepper, diced
1 diced jalapeno
3 finely chopped garlic cloves
Cook until onions are almost translucent, they will finish in oven later. About 4 minutes.
Add:
1 can, drained, black beans or beans of your choice.
1 can, drained, sweet corn
1 can diced tomatoes with green chilies, regular diced tomatoes are fine as well.
1 - 8 ounce can tomato sauce
Stir to mix, if you feel it is needs some more water add to your liking, it should be a fairly thick sauce.
Add Taco Seasoning (blend well before adding seasoning to skillet):
1 1/2 teaspoon Cumin
1/2 teaspoon Paprika
1 tablespoon Chili Powder
1 teaspoon salt
1 teaspoon fresh ground pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon oregano
Stir in seasoning and simmer for 5 minutes
Preheat Oven to 400 degrees.
While that is simmering, prepare cornbread topping. I got my cornbread recipe from Bigger Bolder Baking. Gemma is a pleasure to watch and her recipes are to die for...recipe is at website listed below, but I will list it here as well.
1 can corn (blend until lumpy like creamed corn)
1 cup milk
1/4 cup honey
1/4 cup butter, melted
1 1/2 cups sharp cheddar cheese or whatever you like, I used Mexican blend this time as I had it on hand
2 jalapenos chopped, de-seed if you don't want it so hot.
1 cup yellow cornmeal, fine
3/4 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Whisk together milk, honey and butter. Add cheese, corn, jalapenos and stir in. Then mix dry ingredients and add to wet. Stir to combine. Don't over mix.
Add some cheese over the beef mixture (this is optional).
Pour the cornbread mixture over the ground beef mixture in the hot skillet.
Put the whole skillet in the oven. Bake for 25-30 minutes. Check and adjust time for your oven. This is what my oven does, but it is a convection oven so your times may vary.
Gemma's Cornbread Recipe:
https://www.biggerbolderbaking.com/cornbread-recipe-best-ever/
Once you pull it out of the oven, let it cool for a bit and then dish it up and top with either sour cream or salsa. I like sour cream as it kind of cuts the spice a bit.
This is my first time ever posting a recipe, I hope you enjoy.
= new reply since forum marked as read
But I am not from Cuyahoga Falls, per se, close, but not exactly.
It is funny that they live in Florida, we moved from Ohio to Florida in my youth. St. Petersburg, Florida.
Small world!
you can make it with masa as well as yellow cornmeal, probably polenta too. my Mom always put sliced black olives in it but I do NOT! 
(olives are a side dish not an ingredient!!!)
