This gluten-free cornbread variation is light yet moist. Serve it straight from the crockpot, which makes for a beautiful, rustic serving dish. Just be sure to let it cool before serving or warn the company that it’s hot. And don’t forget to pair your final masterpiece with Cranberry-Orange & Maple Jam served in a wide mouth ball jar.
Bake cornbread at home in a 425°F oven, uncovered, for 25 minutes until golden brown and an inserted toothpick comes out clean. Add the remaining ½ cup cheddar on top and return to the oven. Broil on high for 1-2 minutes, until cheese is melted.