2 lbs chicken, beef, or lamb

2 tbsp olive oil

1 large onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1 tsp paprika

1/2 tsp ground cinnamon (optional)

1 tsp salt

1/2 tsp black pepper

2 tbsp lime juice

1 cup chicken broth

1 tbsp apple cider vinegar

1 cup cornmeal

1 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

2 tsp sugar

1 cup whole milk

2 large eggs

1/2 cup unsalted butter, melted

1 cup shredded cheese (cheddar or Mexican blend, optional)

1 cup canned diced tomatoes, drained

1 cup frozen or fresh corn kernels

1 medium bell pepper, diced

1 jalapeño, finely chopped (optional)

Fresh cilantro, chopped (optional)

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Heat olive oil in a heavy pot over medium-high heat and brown the meat on all sides.
Add onion and garlic and cook until softened.
Stir in cumin, chili powder, paprika, cinnamon, salt, and pepper.
Pour in chicken broth, lime juice, and apple cider vinegar.
Bring to a simmer, cover, and cook on low until meat is tender and shreddable.
Shred the meat and set aside.
Preheat oven to 375°F (190°C).
In a bowl, whisk cornmeal, flour, baking powder, salt, and sugar.
In another bowl, mix milk, eggs, and melted butter.
Combine wet and dry ingredients and stir in cheese if using.
Spread shredded meat in a greased baking dish.
Top with diced tomatoes, corn, bell pepper, and jalapeño.
Pour cornbread batter evenly over the filling.
Bake for 35–40 minutes until golden and a toothpick comes out clean.
Cool slightly, garnish with cilantro, and serve.

Chicken cooks the fastest, while beef or lamb offer deeper flavor.

Skip jalapeño for a milder dish.

Add black beans for extra heartiness.

Tastes even better the next day.