My New Mexican Cornbread

I have used my mother's cornbread recipe for many years. A standard in my home. My kids loved it and my husband begged for it. Tonight I am changing it up a bit for my boyfriend Ed. I thought I would change it up a bit and share it with you.

I got out my under used iron skillet coated with enamel.  I combined 1 lb ground sirloin, 1 package of Johnsonville pork chorizo and lightly browned them as they combined. I added about 1/4 c of frozen chopped onion and peppers, stirring well.
This smelled up my kitchen beautifully!!! I was excited. I have never been drawn to chorizo. I didn't really know what it taste like.
In a mixing bowl, I combined 2 cornbread mixes. One was regular and one was Mexican style. In that mix, I added 2 cans of whole kernel corn that had poblano chilies and peppers in it. What a find!!! I mixed in 3/4 of a bag of shredded Mexican blend cheese. I followed the instructions for the cornbread. This mixture was then poured into pan over the top of the hot meat mixture. The rest of the cheese was spread over the top.
The pan went into a 450 degree oven for 20 mins. It was brown on top when done but it was cooked for 5 more mins. We could eat from the edges but not in the middle. Live and learn!!!!!! After we got our plates fixed, it went back in the oven for 10 more mins.

Let me describe the taste. It was mildly spicy with a rich savory flavor.
I topped my plate with shredded cheese and sour cream with chives.

Yummy.