Preheat the oven to 375°. Combine the chili and corn. Place in a lightly oiled 10" pie plate. Combine the dry ingredients for the cornbread topping and mix thoroughly. Combine the wet ingredients and let sit for 2 to 3 minutes. Blend the liquid ingredients with the dry ingredients, mixing thoroughly. Pour the topping evenly over the chili and corn. Bake approximately 25 minutes or until a cake tester inserted into the cornbread comes out dry. Remove and scoop out to serve.
Per serving - 391 calories, 9 gram fat (19% calories from fat), 13 gram protein, 69 gram carbohydrate, 11 gram fiber, 0 milligram cholesterol, 598 milligram sodium