In a large sauté pan, heat the oil over medium heat and sauté the sausage until beginning to brown, about 5 minutes. Add the bell pepper, onion, cumin and chile powder and continue to cook until the vegetables are soft, about 5 minutes. Add the corn, tomatoes and chicken stock or broth. Pour mixture into a 9x13” glass or ceramic baking dish.
Sift the cornmeal, flour, sugar, salt, and baking powder into a large bowl.
In another bowl, stir together the melted butter, shortening and eggs, and add the milk. Add to the dry ingredients, and mix until well blended and smooth. Stir in the cheese.
Spoon the corn bread batter over the sausage mixture and bake until the corn bread is golden, about 20 minutes.