In a 9 or 10 inch cast iron skillet or saute pan, heat the olive oil over medium-high heat until it shimmers.
Add the onion and saute for 1 minute before adding the garlic.Saute for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon until the meat is brown.
Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste.Mix over medium heat for 1 minute, then pour in the chicken broth.Reduce the heat to low and simmer for 5 minutes, stirring constantly.
While the meat simmers, make the corn bread mixture.Stir together the mix, eggs, and milk in a mixing bowl until just combined (do not overmix).I added a little more milk because I heard it made the texture better, but whatever you prefer.
Stir 1/2 cup of the frozen corn and the cheese into the cornbread batter and set aside.Stir the remaining 1/2 cup of corn and kidney beans into the meat mixture.
If using a baking dish or casserole dish, transfer the meat mixture from the stove top to the baking dish.
Pour the corn bread batter over the meat mixture and bake in the oven for 35 to 40 minutes, until golden brown on top.Remove from the oven and allow to sit for 10 minutes before serving with optional toppings such as salsa, green onion, sour cream, and shredded cheese.
