Cheesy, Gluten-Free Cornbread Skillet
Serves 835 mins prep45 mins cook
This moist cornbread is the perfect side dish to serve up for game day or bring to a potluck!
0 servings
What you need
Instructions
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!View original recipe