Cheesy, Gluten-Free Cornbread Skillet

The Key to Moist Cornbread

Start by adding a cup and a half of yellow cornmeal to a large bowl. Because cornmeal is a bit grainy, it’s important to soak the cornmeal to make it moist and reduce the original texture. The key is to soak the cornmeal overnight for best results. Add a cup of buttermilk, then cover with a tea towel and leave in a warm spot for 12 hours.

The Cornbread Batter

The next day, start by preheating the oven to 425 degrees Fahrenheit. Then, grease a 9″ skillet with oil.

Add 1 cup of gluten-free all-purpose flour to another bowl. Then, add two tablespoons of nutritional yeast, two teaspoons of baking powder, 1 teaspoon salt, and half a teaspoon of baking soda. Nutritional yeast is often used as a vegan alternative to cheese. While we’re using cheese in this recipe, I like to add nutritional yeast to deepen the cheesy flavors. Plus, it nutrient-dense and a great source of protein!

In another bowl, use an electric mixer to beat together half a cup of softened unsalted butter, half a cup of honey, and two tablespoons of maple syrup. Next, pour into the buttermilk soaked cornmeal and use a spatula to fold over until combined. Sift in the dry ingredients and mix until smooth. Then, fold in 1 cup of frozen white corn and 2 cups of Mexican-style cheese.

Baking the Cornbread

Use a whisk to combine the cornbread until smooth before pouring it into the prepared skillet. Slice one jalapeño and remove any seeds. Then, place the sliced jalapeños on top of the cornbread batter. Place the cast iron skillet on the center rack of the oven and cook for 30 minutes. About halfway, check the cornbread. If the edges are starting to brown, place aluminum foil over the top of the skillet to prevent the edges of the cornbread from burning.

After 30 minutes, allow the cornbread to cool in the cast iron skillet for at least 15 minutes before slicing and serving. Once cooled, serve warm with honey and enjoy!

What To Serve With This Skillet

It’s no secret that cornbread and chili are a match made in heaven. I have two cozy chili recipes to serve alongside this cheesy skillet.

If you’re vegetarian, try my Vegetarian Chili with sweet potatoes, red bell peppers, and lots of beans. This cozy recipe comes together in the slow cooker, which makes clean up a breeze! It has a rich flavor and the plant-based protein that will keep you full. This vegetarian, protein-packed recipe is perfect for Meatless Monday’s!

If you’re looking for a chili with some meat, check out my White Chicken Chili recipe! Another slow cooker recipe, the ingredient’s include chicken breast, white beans, Greek yogurt, and spices that yield a flavorful chili. I love to top this chili with avocado slices, tortillas chips, cilantro, and sliced jalapeños. Serve it alongside this gluten-free cornbread skillet for the perfect dinner!