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 a saucepan. Pour into a greased 8x12 inch baking dish.

Mix corn muffin mix as directed on package, using egg and milk. Spread the corn muffin mix as evenly as possible over the corn/chili mixture. The corn muffin mix with be thinly spread, but it does puff up and fill in. Bake at 450 degrees for 15 minutes or until golden brown.