1 pkg. Jiffy Corn Muffin Mix
1/2 c. Shredded cheddar cheese
1 can Cream Of Chicken Soup
1/2 tsp. chili powder
1 clove minced garlic
1/2 c. chopped green pepper
1/2 c. chopped onion
1 can whole kernel corn, drained
1 1/2 c. shredded cooked chicken

Prepare muffins as directed on package. Add cheese, set aside. In saucepan stir remaining ingredients until blended over medium heat until hot. Pour cornbread mixture into greased 2 quart casserole dish. Spoon hot mixture over muffin mixture to within 1/2 inch of edge.

Bake 25 minutes at 350°F or until cornbread is golden brown. Garnish with extra cheese, green onion, and sliced cherry tomatoes if desired.