Preheat oven to 400 degrees.

Heat a large, deep, 10 inch oven safe skillet over medium-high heat.

Once hot, add the oil and then add the ground meat to the skillet and brown, breaking it up as it cooks. Add in yellow onion, diced bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until fragrant and the veggies start to become tender.

Next, add the seasoning, diced tomatoes, beans, and tomato sauce. Let the chili simmer on low for 5 minutes, top with optional cheese, and then remove from the heat.  

Make the cornbread layer: Add the cornmeal, gluten free flour, baking powder, and salt to a mixing bowl and whisk together until well combined. To another mixing bowl, add the melted butter, honey or maple syrup, milk, and large egg. Whisk together until well combined. Pour the wet ingredients into the dry and gently stir together.  

Pour the cornbread batter over the chili and spread out into an even layer in the skillet.

Place the skillet into a preheated oven and bake for 25-30 minutes at 400 degrees until the cornbread is cooked through and golden and the filling is bubbling around the edges. Let the cornbread skillet rest for 10 minutes before serving with your favorite toppings. Divide into 6 servings.