Prep: 1. Preheat oven to 375. 2. Chop onion and green pepper. 3. Shred cheese. Make: 1. In a skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper, and beef and cook, until onions are softened, about 10 minutes. 2. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. 3. Meanwhile, make cornbread topping by whisking together the cornmeal, flour, sugar, baking powder, salt, eggs, milk and melted butter. 4. When filling is done stir in shredded cheese and pour into a greased 9x13-inch baking dish. 5. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. 6. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. 7. Allow the pie to rest for 10 minutes before serving.