Add the chopped onion, corn, red bell pepper, yellow bell pepper, and broccoli to the pan.

Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with cupcake liners.

In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. In another bowl, whisk together the milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the corn kernels and shredded cheddar cheese.

Spoon the cornbread batter evenly into the prepared muffin tin, filling each cup about halfway.

Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the cornbread is set and lightly golden on top. Remove from the oven and let cool slightly.

While the cornbread cups are baking, prepare the spiced marinara bean filling. In a saucepan, combine the black beans, Veeba Marinara Sauce, ground cumin, chili powder, salt, and pepper. Cook over medium heat for 5-7 minutes, stirring occasionally, until heated through and the flavors are well combined. Remove from heat.

Once the cornbread cups have cooled slightly, use a spoon to create a small well in the center of each cup. Spoon the spiced marinara bean filling into the wells, dividing it evenly among the cups.

Garnish the spiced marinara bean and cornbread cups with chopped fresh cilantro or parsley, if desired. Serve warm as a delicious appetizer or snack.