You can use any kind of cornbread — GF or regular — to make this. Spread the hot, juicy beans in a casserole dish, and spread a recipe of cornbread batter over the top. The batter should be soft enough to spread easily, so if the batter you're using is stiff, add some extra liquid. Bake in a pre-heated 425˚ F oven for about 20 minutes, or until the cornbread tests done.
*The recipe calls for thinly sliced sweet potatoes, which were unappealing to me in the finished chili. Maybe it's because my husband doesn't slice things "thinly." In any case, I prefer the potatoes to be in a small dice, which may not work well in the slow cooker. To remedy the potato issue, I chopped up the potatoes before I placed the chili in the casserole. I did it right in the storage dish without removing the slices and without apparent harm to the beans. If I'd thought of it, I also would have added some frozen corn before placing the chili into the baking dish.
**Cornbread recipes usually have one cup of cornmeal and one cup of flour. For the cup of flour I used millet flour, almond flour and a small amount of tapioca starch. (I find I'm using less and less starch in baking.) I didn't use xanthan gum. There was also sweetener, baking powder and baking soda. The liquid ingredients included almond milk, soy yoghurt, and oil.