CORNBREAD: Combine butter, creamed corn, 1 cup whole corn, milk, buttermilk, cornmeal and flour into a large bowl.
Blend until smooth and set aside.
CASSEROLE FILLING: Brown ground beef with peppers and onions in a large skillet.
Add corn and taco seasons to browned meat and let simmer for a few minutes until everything is warm.
In a medium casserole dish, spread salsa over bottom evenly.
Then top with hot meat mixture.
Next sprinkle on shredded cheese.
Lastly, spread on cornbread mixture on very top of casserole.
Bake at 375 °F for 30-40 minutes or until cornbread topping is golden brown and baked through.