Corn Bread Tamale Pie
3 cups refrigerated leftover chili or store bought
1 (15 1/2-oz) can whole kernel corn (drained) or 2 cups frozen corn
Corn muffin mix (7 or 14 oz)
Prepare corn muffin mix according to package directions.
Mix chili with corn. Put mixture in lightly oiled baking pan or casserole. Spread spoonfuls of corn muffin mix on top of chili. Bake at 425° for 25-30 minutes (or according to package directions for corn muffins) until corn muffin mix is brown and chili bubbles.