Sauté the ground beef and onion over medium heat.

When onion is translucent and the meat is browned, add black beans, corn, tomato sauce, broth or water, bell pepper, chili powder, cumin, salt, pepper and simmer for 15 minutes.

Set aside and prepeat the oven to 425°F

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a small bowl, whisk together the egg, milk, and vegetable oil.

Pour the milk mix ingredients over the cornmeal mix and whisk together until well-combined.

Spread the meat mixture into a 3 quart casserole and cover with the corn bread topping. Don't worry if the cornbread falls into the meat mixture; it will rise while baking.

Bake until corn bread is brown, about 20-25 minutes.