These are quite common, but delicious nonetheless, so here we go!!
First step, brown your beef and season it. Just for shits-n-giggles I used a fajita seasoning instead of a taco seasoning. Be sure to not get distracted, or you will end up with a few overly-brown pieces like the one that's flipped over and waving at the world above. Once it is done, take it off the heat and let it cool.
I couldn't make up my mind what cornbread to use, so I used one white and one yellow and mixed them, which turned out to be a good idea.
Next, you'll need one cup of corn (I used frozen), about 2/3 cup of shredded cheese of your choice, half a poblano pepper and half an onion. Dice up the onion and the pepper, removing the membrane.
Add all the ingredients except the cheese to your meat mixture. You can caramelize the onions and peppers before cooking the meat if you prefer, but if you don't, it leaves a bit of fresh flavor and crunch to the final product and I like that.
Next, mix up your corn bread mixes according to the directions.
Close-up shot of this little guy because I think he is SO CUTE. Its a Mini Bakey silicone spatula. I got a set of two of them off amazon for about 2 bucks and it is some of the best money we've spent as they are always in constant use and they are small enough to scrap peanut butter jars and such clean. Functional AND cute? Yes, please!
Anyway, add the skillet mixture and cheese to the corn bread batter, mix it all up, then plunk it in muffin pans. I used cupcake liners so they wouldn't be a pain to get out.
Bake according to the directions on the corn bread packages.
And NOM THEM ALL! This made about 2 dozen. They are freezer friendly and reheat amazingly well - the Wookie took them to work. He also claims they are great cold, too, but I preferred mine heated or at room temperature.