Pre-heat the oven to 400. Lightly mist a 9x13 baking dish with cooking spray and set aside.
In a large mixing bowl, combine the egg, milk, 1 teaspoon of the cumin, 1/8 teaspoon of the cayenne, creamed corn, diced chilies and corn muffin mix. Stir together until fully mixed and pour into the prepared baking dish. Spread into an even layer and bake for 18-20 minutes until a toothpick comes out smooth. Keep oven at 400.
While the cornbread layer is cooking, bring a large saute pan or medium pot to medium heat and add the ground beef. Use a wooden spoon to break it up into small pieces as it cooks. When the meat is breaking up and almost browned, add the onions and the garlic and stir together. Continue to cook another few minutes until the meat is browned and onions are softened.
Add the kidney beans, diced tomatoes, chili powder, salt, and remaining 1 teaspoon of cumin and ¼ teaspoon of cayenne to the meat mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for about 5 minutes.
Use a fork to poke holes all over the prepared cornbread layer. When the chili is done, spoon it over the top of the cornbread layer to form another even layer. Sprinkle the shredded cheddar cheese over the chili and return it to the oven for another 15 minutes.