• Preheat the oven to 400 degrees Fahrenheit. 

To Make the Brown Butter

• In a 12-inch cast iron skillet over medium heat, melt the butter. Continue to cook, swirling the pan occasionally to achieve even cooking. The butter will foam and then it will start to turn golden brown. Your brown butter is perfectly done when it has a nutty aroma and is toast-brown in color.
• Transfer the brown butter to a heatproof cup or bowl. Reserve until ready to use,

To Make the Filling

• Return the skillet to high heat and add the ground beef. Cook breaking up the meat with a wooden spoon. Cook for about 6 - 8 minutes or until browned.
• Add the onions, garlic and green peppers. Cook stirring frequently for about 4 minutes or until the vegetables softened. Add the cumin, chili, oregano, seasoned salt, clove and black pepper. Mix well.
• Turn the heat to medium  and stir in the crushed tomatoes and salsa. Simmer for about 5 minutes. Add the beans, corn and chicken stock and simmer on medium low heat, stirring occasionally while you make the topping. Stir in the fresh cilantro if using and season to taste with salt and pepper. Remove from the heat.

To Make the Cornbread Topping

• In a large bowl combine the cornmeal, flour, sugar, baking powder, and baking soda.
• In a separate bowl combine the eggs, sour cream and buttermilk, Whisk until all combined. Whisk in the brown butter.
• Mix the wet ingredients into the dry ingredients until well combined and smooth.

The Rest

• Using a large spoon, place dollops of the cornbread batter mixture on top of the beef filling. With a spatula spread the batter into an even layer.
• Transfer the skillet into the oven and bake for about 20 minutes or until pale golden brown. You can test for doneness by inserting a skewer into the cornbread. If it comes out clean, is ready!
• Remove from the oven and let it cool for 10 minutes. Serve and enjoy!