Heat the olive oil over medium heat in a large Dutch oven, about 10 inches in diameter and at least 4 inches deep. Add the onions and saute until softened and translucent and lightly golden around the edges, about 7 to 10 minutes, stirring every couple minutes. Add the garlic and the ground meat and stir, breaking it apart with the end of a wooden spoon as it cooks. Once it’s nearly cooked through, add the salsa, beans, and spices and stir to combine. Bring to a boil and then cook together for 10 minutes before tasting and adding salt as-needed. Remove from heat and set aside.

Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, stir together the cornmeal, flour, salt, baking soda, and baking powder and set it aside. In a large bowl, whisk together the oil, sugar, and eggs until smooth. Add the flour mixture in two increments, alternating with the greek yogurt, and stir until smooth. Gently stir in the corn and jalapeno.

Carefully grease the exposed upper portion of the Dutch oven (it will still be hot from the stovetop). Pour the batter over the top of the filling into the Dutch oven and place it in the pan. Bake until golden on top and a toothpick inserted into the center comes out free of cornbread batter, about 40 to 50 minutes. Allow to cool for 10 minutes before scooping and serving.