Preheat the oven to 400°F. Heat a large cast iron skillet over medium-high heat, add the sliced smoked sausage, and cook until browned on both sides. Remove the sausage from the skillet and set it aside.

Add the ground beef to the same skillet. Break it down as it cooks and brown it well. Drain excess grease if needed, but leave a little behind for flavor.

Add the butter and oil to the skillet with the beef. Stir in the onion, green bell pepper, red bell pepper, and garlic. Cook for 3 to 4 minutes, until the vegetables soften.

Add the tomato paste and cook for about 1 minute so it darkens slightly. Stir in the Worcestershire sauce, smoked paprika, garlic powder, onion powder, Cajun seasoning, black pepper, red pepper flakes if using, and salt to taste.

Add the chopped cabbage a handful at a time, stirring as it wilts. Pour in the chicken broth, then add the browned sausage back to the skillet. Cover and cook for 10 to 12 minutes, stirring occasionally, until the cabbage is tender but not mushy.

Taste the filling and adjust the seasoning. The filling should be bold because the cornbread topping will balance it. Stir in the cheddar cheese or sprinkle it evenly over the top if using.

Make the cornbread batter by combining cornmeal, flour, baking powder, sugar, and salt in one bowl. In another bowl, whisk the buttermilk, eggs, and melted butter. Stir the wet ingredients into the dry ingredients just until combined, then fold in the cheddar, jalapeño, and green onions if using.

Spread the cabbage filling evenly in the skillet. Spoon the cornbread batter over the top and spread it like a crust, leaving a little cabbage showing around the edges if you want that loaded skillet look.

Bake at 400°F for 20 to 25 minutes, or until the cornbread is golden and a toothpick inserted into the cornbread comes out clean. Brush the top with melted butter or honey butter, rest for 5 to 10 minutes, then finish with green onions, parsley, and hot sauce if desired.