1/2 c. chopped onion
1 tbsp. butter
2 cans chili with beans
1 (17 oz.) can whole kernel corn, drained
1 (16 oz.) can whole tomatoes, chopped and drained
1 (8 oz.) pkg. corn muffin mix
1 c. (4 oz.) shredded sharp Cheddar cheese

Heat oven to 350°F. In frypan, cook onion in butter 10 minutes. Add chili, corn and tomatoes. Mix well until blended. Pour into 12 x 8-inch baking dish. Prepare corn muffin dough according to package directions. Stir cheese into dough. Spoon dough around edge of baking dish.

Bake at 350°F for 30 minutes.