Next, add the crushed tomatoes and kidney beans and stir until well combined. Let the chili simmer on low for 5 minutes 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, buttermilk, and large egg. Whisk together until well combined. Pour the wet ingredients into the dry and gently stir together until well combined.
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 pie rest for 10 minutes before serving with your favorite toppings.