Gfcf Easy Cornbread and Chili

• 2 (14 2/3 ounce) cansamy's organic chili (medium or hot)
• 1 (20 ounce) packagebob's red mill wheat free gluten free dairy free cornbread mix
• 1 12 cups milk, alternative
• 13 cup oil
• 2 eggs

1. Preheat oven to 375 and pour chili into bottom of a 9x5 baking dish and spread it around.
2. Prepare cornbread according to package directions.
3. Do your best to spread the cornbread evenly on top of the chili (I know it's thick, but do your best!
4. ).
5. Bake for 15-20 minutes or until the cornbread is golden brown on top.

chili, mill, milk, oil, eggs

Taken from www.food.com/recipe/gfcf-easy-cornbread-and-chili-422146 (may not work)