Chili Cornbread Skillet

1. Preheat oven to 400F.
2. In a medium mixing bowl, combine all ingredients for the cornbread mixture, half of your shredded cheese, honey, sour cream, cayenne, and salt. Mix well and let rest for about 5 minutes.
3. Add your leftover chili to an oven-safe skillet. Top with your remaining cheese followed by your cornbread mixture (I had about 1 cup leftover).
4. Bake for 20-25 minutes, or until the cornbread is set and lightly golden. Brush with butter and add your favorite toppings. Enjoy!