Not sure where I got this recipe, from a magazine I think many years ago. It has become a family favorite. A comfort food for sure! You can use left over chili. Now that I live alone, I make chili and freeze it in 2 cup servings just so I can make this casserole.
1Prepare Jiffy Corn Muffin mix as directed adding the sugar (from original box recipe). Pour into greased 9" square pan.
2Pour leftover chili evenly over uncooked corn muffin batter. Spoon corn over chili.
Cook in preheated 325 degree oven for about 40 minutes or until top is golden brown and/or knife inserted into casserole comes out cleanly.
3Sprinkle cheese evenly over casserole and return to oven for about 10 minutes until cheese is melted. Allow to set rest for about 10 minutes before serving.