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PdfPreheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats.
In a small mixing bowl, combine 1 cup gluten-free 1-to-1 baking flour, ¾ cup certified gluten-free yellow cornmeal, ½ teaspoon kosher salt, ½ teaspoon baking soda, and 2 teaspoons certified gluten-free baking powder.
Slice off about ½ tablespoon from your ½ cup (1 stick) of butter and set aside.
Melt the remaining butter in a large bowl in the microwave.
Add ¼ cup oil, 1 cup of sugar, and ⅓ cup honey to the large bowl with the melted butter. Stir well until combined.
Add 2 eggs and 1 and ¼ cups buttermilk. Whisk until fully incorporated.
Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients. DO NOT over-mix! Let the batter rest for 10 minutes.
Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides with the remaining half tablespoon of butter.
Pour the batter into the hot pan and smooth out the top. Top with jalapenos and additional honey drizzle.
Bake at 375 for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it.
Remove from the oven and let cool for 10-15 minutes before slicing and serving.