1 (12 oz.) can Mexican style corn, drained
2 (15 oz.) cans chili with beans
1 (8 1/2 oz.) pkg. corn muffin mix
1 egg
1/3 c. milk

Heat corn and chili in saucepan. Pour in a greased 8 x 12 inch baking dish. Mix corn muffin mix as directed on package using the egg and milk. Spread corn muffin mixture, as evenly as possible over chili. Mixture will be thin, but it does puff up and fill in. Bake at 450 degrees for 15 minutes or until golden brown. Makes 4-6 servings.