Mexican Chili Bake

• 1 (12 ounce) can mexicorn, drained
• 2 (15 ounce) cans chili with beans
• 1 (8 ounce) package corn muffin mix
• 1 egg
• 13 cup milk

1. Heat corn and chili in a saucepan.
2. Pour into a 8 x 12 inch dish.
3. Beat together corn muffin mix egg and milk.
4. Pour evenly over chili mixture.
5. Bake at 450 degrees for 15 minutes or untill browned.

mexicorn, chili with beans, egg, milk

Taken from www.food.com/recipe/mexican-chili-bake-62584 (may not work)