Heat oven to 375 degrees. Prepare a 9 X 13 pan (or two 9 inch pans) with nonstick spray.
In a large skillet, cook the ground beef, onion, garlic, and bell pepper. Cook until the ground beef is browned and thoroughly cooked. The meat should reach a temperature of at least 160 degrees.
Stir the salsa, cumin, cayenne pepper, and paprika into the meat. Reduce heat and bring to a gentle simmer. Continue to simmer uncovered over low heat while you prepare the batter in the next steps.
In a medium bowl, combine corn meal, flour, sugar, baking powder, baking soda, and cilantro. Whisk to combine.
In a small bowl, combine eggs and yogurt. Beat together until thoroughly combined.
Add the egg mixture to the corn meal/flour mixture. Stir well until no lumps remain. Set aside.
Turn off the heat on the meat mixture. Add the oregano essential oil, coriander essential oil, and black pepper essential oil and stir to combine. Stir the cheddar cheese into the meat mixture. Stir quickly to combine as the cheese begins to melt. Pour this cheesy meat mixture into your prepared 9 X 13 pan. Spread it evenly over the bottom of the pan.
Top the meat mixture with with the corn meal batter by spooning over the top and carefully spreading out across top of the entire pan(s). Bake at 375 degrees for 30 minutes. Toothpick inserted into the center of the corn bread topping will come out clean when it's done.