1Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
2In a large 12-inch skillet, brown the ground beef and onion, adding the salt,pepper & cumin, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, beans an enchilada sauce. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
3For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs,milk & jalapeno. Whisk together until just moistened and no dry spots remain.
4Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
5Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.