Mix the base ingredients all together and add to crock-pot.

In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add butter or oil, eggs, and milk or buttermilk. Stir to combine. Don’t over stir. (Sometimes more or less milk is required, depending on slight variations in measuring dry ingredients–add what you need to get a nice, thick almost pourable-but-not consistency.) Stir in cheese.

Spoon the corn bread mixture over the beef mixture in the crock-pot.

Cook on Low until the cornbread is cooked through, about 5 hours.

**I cooked this in the oven at 425 for 25 minutes.