Place 1 box Jiffy corn muffin mix (8.5 oz) into a mixing bowl.
Add 1 egg and 1/3 cup milk. Mix until just combined.
Spoon into a greased oven safe cast iron skillet and bake at 400 for 15-17 minutes or until the center is set and edges begin to brown.
Remove cornbread from the oven.
Cool slightly before cutting a 5" center round out (we used the bottom of a bowl to center out the cornbread) and spooning the skillet with hot chili.
Top hot chili with shredded cheese, sour cream, sliced red onions, and chopped fresh cilantro.
Notes
What toppings go well with Chili? Top sweet cornbread and hot chili with shredded cheese (we like shredded cheddar cheese), sour cream, sliced red onions, jalapenos, chopped fresh cilantro, and sliced green onion.