Cheesy, Gluten-Free Cornbread Skillet

Add the yellow cornmeal to a medium-sized bowl, then pour in the buttermilk

Place a tea towel over the bowl and allow it to sit in a warm spot for at least three hours

Once the buttermilk soaked cornmeal has sat for the allotted time, preheat the oven to 425 degrees

Grease a 9u0022 cast iron skillet with oil

In another bowl, combine the gluten-free flour, nutritional yeast, baking powder, salt, and baking soda

In a large bowl, use an electric mixer to combine the butter, honey, and maple syrup

Then, add the two eggs and beat until smooth

Slowly add the buttermilk soaked cornmeal, using a spatula to fold over until combined

Sift in the dry ingredients, mixing to combine

Finally, fold in the cheese and corn

Pour the batter into the prepared skillet

Place the sliced jalapeños on top of the cornbread batter

Bake for 20 minutes uncovered, then cover with foil and bake for another 20 minutes

Allow to cool for 15 minutes before serving

Serve warm with honey and enjoy!