Preheat oven to 400 degrees.

In a mixing bowl, make the cornbread layer by first mixing melted butter and sugar. Add 2 eggs and mix to combine.

Add in the buttermilk, baking soda, flour, cornmeal, and salt. Mix with a fork, just until combined.

Spray a 9x13 baking pan with cooking spray and spread the cornbread batter out evenly into the pan.

Bake at 400 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean.

While the cornbread is baking, add ground beef, garlic, onion and 5-6 mini bell peppers to a skillet. Season with salt, pepper and taco seasoning. Cook over medium heat until the beef is browned.

Add the enchilada sauce, diced tomatoes, black beans, and salsa. Stir to combine and simmer for 5 minutes.

Cut cooked cornbread into 8 squares. Top each square with a generous serving of chili followed by a sprinkle of the shredded cheese and a dollop of sour cream. Serves 8.