Preheat the oven to 350°F. Sauté the onions, peppers, garlic, and ground beef in the 10-inch skillet over medium-high heat until the beef has browned and is no longer pink. Add the corn, tomatoes, beans, and spices to the beef mixture and bring to a simmer. Remove from heat. In a separate bowl, combine the cornbread mix, egg, and milk. Stir until smooth and fold in the cheddar cheese. Use a Tbsp. to drop heaping dollops of the cornbread mixture on top of the chili. Bake in the preheated oven for 15 — 20 minutes, or until the chili is bubbly and the cornbread has browned.
Preheat the oven to 350°F. Line cookie sheets with parchment paper. Stir together the following dry ingredients in a large bowl: flour, cornstarch, baking soda, salt, nutmeg, and cinnamon. Set aside. In the stand mixer bowl, cream the butter until light and fluffy. Add both sugars and mix until fully incorporated. Next, add the eggs, one at a time, and beat until the batter looks uniform. Add the dry ingredients in sections, mixing well after each addition. Remove the bowl from the stand and gently stir in the diced apples.
Measure out 1 heaping Tbsp. of dough, roll it into a ball, and coat it completely in the cinnamon-sugar mixture; repeat. Place the balls 2-inches apart on the paper-lined cookie sheets. Flatten each ball slightly with your fingers. Bake for 9 minutes. Then, turn the pan(s) around and set the timer for 9 more minutes. Allow the cookies to cool on the baking sheet, then eat and enjoy!