Preheat oven to 350 degrees F and lightly spray a 9x13 inch casserole dish with nonstick spray.

Heat a large skillet over medium high heat. Add olive oil and ground beef and cook beef until cooked through. Remove from heat and drain grease.

Place the ground beef, black beans, corn, Rotel, chili powder, onion powder, garlic powder, and salt into the skillet and stir together. Cook over medium high heat for 3-5 minutes.

While the chili cooks add the Jiffy corn muffin mix, egg, and milk to a bowl and stir together until well mixed.

Spoon the cornbread mix into the bottom of the casserole dish and gently spread around so it evenly covers the bottom of the dish.

Spoon the chili evenly over the cornbread.

Place in the oven and bake for 15 minutes. Then remove from the oven and sprinkle with the cheddar cheese before continuing to bake for 15-20 minutes. The cornbread will bubble up and bake through portions of the chili.It is done when the center appears set and the edges of the cornbread are golden brown

Remove from the oven and let cool for 10 minutes before serving.