Skillet Cornbread without Buttermilk

Step 1

Preheat your oven to 375 degrees and place the empty cast iron skillet inside the oven while it heats.

Step 2

Add milk to a small bowl along with lemon juice. Let sit for 5 minutes to thicken and bubble slightly. *

Step 3

While the oven is heating mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.

Step 4

In a second medium bowl mix the milk and lemon juice with eggs, and 7 tablespoons of melted butter.

Step 5

Combine the wet ingredient mixture with the dry ingredient mixture and stir together just enough for everything to incorporate, without over-mixing.

Step 6

Carefully remove cast iron skillet from the oven and swirl remaining 1 tablespoon of butter in the pan to fully coat the interior.**

Step 7

Pour cornbread batter into the buttered skillet and place in the oven for 20-25 minutes.

Step 8

The cornbread is done when a toothpick can be inserted in the center and come out clean when pulled out.

Step 9

Allow 10 minutes to cool then slice and serve.