Prepare chili con carne except decrease simmering time to 15 minutes.
Heat oven to 425Â°.
Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat vigorously 1/2 minute.
Pour hot chili con carne into ungreased 3 quart cas serole.
Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespoon cornmeal.
Bake uncovered 25 minutes.