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1
Preheat the oven to 400u00b0F. Heat 1 tablespoon olive oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. (If you do not have an ovenproof skillet, you can prepare the filling in whatever you have and then transfer it to a 10-inch pie plate or other baking dish before topping with cornbread batter and baking.) When the oil is hot, add the onion and cook until soft and beginning to brown, about 10 minutes. Then stir in the garlic, cumin, and cayenne and season with salt and pepper. After about a minute, stir in the corn kernels.
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2
When the corn kernels are no longer frozen, add the pork and beans to the skillet and stir until well combined. Then pour in the bean cooking liquid or stock and bring to a simmer. Simmer for a few minutes and then turn off the heat. Taste and adjust seasoning as necessary.
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3
Make the cornbread topping: Whisk the flour, cornmeal, baking powder, chili powder, and 3/4 teaspoon salt in a large bowl to blend. In a smaller bowl, whisk together the buttermilk, melted butter, egg, and honey. Stir the wet ingredients into the dry just until blended and then stir in 1/2 cup of the cheese.
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4
Sprinkle the remaining cheese over the pie filling in the skillet. Drop the cornbread batter in large spoonfuls over the top of the filling and then spread it evenly to cover the filling completely.
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5
Bake until cornbread topping is deep golden brown and a tester inserted into the center comes out clean, 30 to 40 minutes. Serve hot with sour cream or yogurt and cilantro for garnishes, if you like.
