Heat a skillet over medium-high heat. Add ground beef, breaking it up as it cooks. Cook for 5-6 minutes until browned. Add diced onion and cook for another 2 minutes until translucent. Add minced garlic and cook for 1 minute. Add diced bell peppers, oregano, cilantro, chili powder, and stir to combine. Add water and chicken bouillon cube, dissolving the cube. Season with black pepper and cook until the water evaporates. Taste and adjust seasoning. Preheat oven to 400°F.

In a large mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. Add egg, milk, and creamed corn, mixing until combined. Fold in shredded cheddar cheese and diced jalapeño.

Spread the cooked ground beef mixture in an oven-safe dish. Sprinkle 1 ½ cups of shredded cheddar cheese on top. Pour the cornbread mixture over the cheese, spreading it evenly with a spatula. Bake at 400°F for 25-30 minutes until the cornbread is golden brown and cooked through. Let cool for 5 minutes before serving.