In a medium bowl, combine corn muffin mix, eggs, and milk. Set aside.
In a saucepan over medium heat, combine tomatoes, beans, garlic, and chili powder. Bring to a simmer, and reduce heat to low.
Heat a large frying pan or griddle over medium heat. Spray with nonstick cooking spray or oil. Pour 1/4 of the corn muffin mixture into the skillet. After 2-3 minutes, when bubbles begin to form on the top of the batter, flip the pancake. Brown on the other side.
Serve hot, topped with chili and shredded cheddar cheese.