Preheat oven to 400°F.
You can bake this crust right on top of the chili in an oven-proof pot or transfer chili to individual oven-safe bowls first. If you want to make cornbread muffins instead, line a muffin tin with parchment paper or cupcake liners. Divide the mixture evenly (about 12 muffins). Bake for 25 minutes.