Ingredients
- 3 c. stone-ground cornmeal
- 1 t. salt
- 6 t. baking powder
- 3/4 t. baking soda
- 2 1/2 c. skim milk
- 2 T. lemon juice
- 3 eggs
- 1/2 c. olive oil
- 1/4 c. unsalted butter, melted
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Instructions
- Place a 12-inch cast iron skillet on the center rack of the oven and preheat to 375°F.
- Combine milk and lemon juice and let sit for 5 minutes.
- In a large bowl, whisk together cornmeal, salt, baking powder, and baking soda.
- Whisk eggs into soured milk. Drizzle in oil and all but 1 tablespoon of the melted butter.
- Whisk wet ingredients into dry ingredients until well mixed but slightly lumpy.
- Pour remaining butter into hot skillet and swirl to coat bottom and sides. Pour batter into prepared skillet. Bake until cornbread is lightly browned on top and a toothpick inserted into the middle comes out clean (about 45 minutes).