Prep 15 mins
Cook 15 mins
You can use canned chili for this recipe or make your own.
- 1 (12 ounce) can mexicorn, drained
- 2 (15 ounce) cans chili with beans
- 1 (8 ounce) package corn muffin mix
- 1 egg
- 1⁄3 cup milk
- Heat corn and chili in a saucepan.
- Pour into a 8 x 12 inch dish.
- Beat together corn muffin mix egg and milk.
- Pour evenly over chili mixture.
- Bake at 450 degrees for 15 minutes or untill browned.