Start by preheating the oven to 400F and the 10" cast iron skillet. A preheated skillet helps create a crisp, golden-brown crust on the cornbread.

Melt the butter in a microwave-safe bowl or small saucepan over low heat. Let it cool slightly, then transfer to a large bowl. Stir in the brown sugar and honey, then whisk in the egg, egg yolk, and buttermilk until smooth.

In a separate bowl, mix the gluten-free flour, cornmeal, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined; the batter will be thick.

Carefully remove the hot skillet from the oven, add a bit of oil, and swirl to coat the surface. Pour in the cornbread batter and spread it evenly with a small offset knife or the back of a spoon.

Bake for 18-20 minutes, or until golden brown on top and edges, firm to the touch, and a toothpick inserted in the center comes out clean. The internal temperature should be 195-200°F.

Carefully remove the skillet from the oven and place it on a heatproof surface, like a cooling rack.

Optional: Brush or drizzle some melted butter over the still-hot cornbread for extra flavor. This will enhance the flavor and keep the top moist and delicious. For a touch of richness, sprinkle flaky sea salt on top before the butter sets.

Allow the gluten free skillet cornbread to cool for a few minutes before serving.