1 box Spanish rice, prepared as directed
1 can chili
1 can corn
1 box corn bread, prepared as directed
1-2 c. shredded cheese

Mix the first 3 ingredients. Spread into casserole (9 inch square or 8 x 10 inch). Spread corn bread batter on top (I drop spoonfuls all over, then try to spread together). Bake 30 minutes at 325 degrees. Sprinkle cheese on top and return to oven just long enough to melt the cheese.