1 lb. ground pork sausage
1 c. chopped onion
1 (28 oz.) can tomatoes, undrained
1 (4 oz.) chopped green chilies, undrained
1 c. frozen kernel corn (may used canned)
1 tsp. chili powder
1 box Jiffy cornbread mix

Cook sausage and onion in large skillet over medium heat until meat is browned, stirring to crumble. Drain the grease. Add tomatoes, chilies, corn and chili powder, simmering 20 minutes.

Spoon mixture into a lightly greased baking dish, set aside.

Mix Jiffy cornbread mix according to directions and spread over top of sausage mixture.

Bake at 375°F for approximately 40 minutes or until cornbread looks done.