Mexican Cornbread Casserole

1 box jiffy cornbread mix 1 can rotel (drained) 1 egg 2/3 cup sour cream 1 cup shredded chicken 1 cup frozen fiesta corn blend 1/3 cup shredded cheese Chili powder and paprika to taste

Combine all in an 8x8 dish. Bake at 400 degrees for 30-35 minutes. Serve with sour cream and salsa.