Preparation:
Preheat oven to 375 degrees.

In large skillet, heat olive oil in pan over medium high heat. Add the onion and saute for 1 minute before adding garlic. Sauté for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown.

Drain off any excess fat and stir in chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

While the meat simmers, make the corn bread mixture: stir together the Jiffy mix, eggs, and milk in a mixing bowl until just combined (don not over mix). Stir 1/2 cup of the frozen corn and the cheese into the corn bread batter and set aside. Stir the remaining 1/2 cup of corn and the kidney beans into the meat mixture.

Transfer meat mixture into 1-13X9 pyrex baking dish or 2-9" square pyrex baking dishes. Pour the corn bread batter over the meat mixture and bake in the oven for 40-45 minute.