Gfcf Easy Cornbread and Chili

It's easy, and it's quick!

• Ready In: 25 mins
• Serves: 8
• Yields: 8 squares

Ingredients

• 2 (14 2/3ounce) cans  amy's organic  chili (medium or hot)
• 1 (20 ounce) package  bob's red mill wheat free gluten free dairy free  cornbread mix
• 1 1⁄2 cups milk, alternative
• 1⁄3 cup  oil
• 2  eggs

Directions

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. Bake for 15-20 minutes or until the cornbread is golden brown on top.