Preheat oven to 375°F. Grease 10-in. cast iron frying pan with vegetable oil; set aside. Stir together corn muffin mix, egg, milk and half of corn in bowl. Pour into prepared dish.
Meanwhile, cook beef in medium skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; add salt, pepper, cumin and Tex-Mex or chili seasoning and saute a couple minutes longer. Drain if needed. Stir in drained tomatoes/green chilis, tomato/enchilada sauce, remaining corn and cumin.
Pour corn bread into cast iron pan, then pour meat mixture over top of the batter. Allow 1-2 inch edge of batter around pan. Top meat mixture with cheese. Spread additional sliced olives over cheese.
Bake 20 minutes or until edges are lightly browned and cornbread base is done.
Serve hot, cut into wedges and top with sour cream and cilantro.
Provide hot sauce on the side.
You can substitute the beef with same amount of precooked chicken--including canned chicken (as shown in photo). Season with same spices and sauces and heat through before adding to cornbread batter.
You can also add precooked black beans or refried beans to the meat mix. You can also spice up the meat mixture with salsa and/or a favorite hot sauce.