Step 1

In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.

Step 2

Sprinkle the shredded cheese evenly over the chili mixture.

Step 3

Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.

Step 4

Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.