Heat a splash of olive oil in a large oven-safe skillet pan over a medium-high heat and fry the onions and green peppers until they are soft and lightly golden.
Add the minced beef and evenly brown the meat. Stir in the garlic, chilli powder, cumin, ground coriander, origanum and bay leaves and cook for an additional minute.
Pour in the beef stock, kidney beans, tomatoes, tomato paste, sugar and fresh chilli and bring to the boil.
Season with salt and freshly ground black pepper and gently simmer on a low heat for 20 to 30 minutes until the sauce has thickened.
In the meantime, pre-heat the oven to 180°C/350°F.
To make the cornbread topping, add the flour, polenta, baking powder, buttermilk, cheese and fresh coriander sprigs to a large bowl and combine. Season with salt and freshly ground black pepper.
Spoon the cornbread mixture on top of the chilli con carne spreading it with the back of the spoon to cover all the sauce and bake uncovered in the oven for approximately 20 minutes or until cooked through and golden.
Sprinkle fresh coriander leaves over the top and serve whilst hot.