Layered Mexican Cornbread Casserole - Grit

Ingredients

• 2 pounds ground or shredded meat, cooked and crumbled
• 1 medium white onion, diced
• 2 small tomatoes, diced
• 4 ounces cream cheese
• 2 cups shredded cheddar cheese
• 1 cup corn kernels
• 1 tablespoon Frontier Co-Op’s Mexican seasoning or about 1 teaspoon each: chili powder, smoked paprika, cumin, rubbed sage, garlic powder, onion powder, black pepper, and 1 crumbled bay leaf
• 1 cup cornmeal
• 1 cup whole-wheat flour (I use spelt)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1/4 cup melted butter
• 1 cup buttermilk
• 1/2 cup shredded cheddar cheese
• 1 cup chopped green pepper (bell pepper or chile pepper of choice)
• 1/2 cup diced onion
• Sprinkle of cumin, paprika, and garlic