Step 1

Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside.

Step 2

In a large bowl, combine flour, cornmeal, sugar, baking soda and salt.

Step 3

In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs.

Step 4

Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top.

Step 5

Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.

Step 6

Remove from oven and cool on a wire rack; set aside.

Step 7

Preheat the broiler.

Step 8

Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar.

Step 9

Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes.

Step 10

Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese.

Step 11

Place into oven and broil just until the cheese has melted, about 3 minutes.

Step 12

Slice into wedges and serve immediately, garnished with parsley.