| 1 medium onion, chopped |
| 1 tablespoon butter or margarine |
| 2 cans (15 ounces each) chili with meat and beans |
| 1 can (11 ounces) Mexican-style corn, drained |
| 1 cup grated cheddar cheese |
| 1 package corn bread mix (8x8-inch pan size) |
Preheat oven to 425 degrees.
In a frying pan, saute onion in butter until onions are tender. Stir in chili and corn. Spread chili mixture into a greased 9x13-inch pan. Sprinkle cheese over top.
In a bowl, mix corn bread mix according to package directions. Pour batter evenly over chili mixture. Bake 25 minutes, or until corn bread is golden brown and set in the center. Makes 6–8 servings.