Jenae's Mexi-corn bread

1 (12oz) can Mexican style corn, drained
2 (15oz) cans chili with beans
1 (8 1/2 oz) pkg corn muffin mix
1 egg
1/3 c milk

Heat corn and chili in saucepan. Pour in a greased 8 x 12 inch baking dish. Mix corn muffin mix as directed on pkg using the egg and milk. Spread muffin mixture, as evenly as possible over chili. Mixture will be thin, but it does puff up and fill in. Bake at 450 degrees for 15 mins or until golden brown.
Yield: 4-6 servings