1/4 cup fresh lemon juice
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon baking soda
2 cups cornmeal
2 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon unsalted butter, softened
In a measuring cup add milk and lemon juice and set aside. Let stand to create buttermilk.
Place a large (12") cast iron skillet in the oven. Preheat oven to 350°F.
Add butter to a large microwave safe bowl, cook in microwave until melted completely. Add sugar and whisk to combine. Add eggs and whisk until well combined. Add baking soda to buttermilk mixture (to create sweet milk) and stir. Pour sweet milk into bowl. Whisk to combine. Add cornmeal, flour and salt. Whisk until completely combined.
Using an oven mitt, remove cast iron skillet from oven. Brush preheated skillet with butter. Pour cornbread mixture into pan. Return pan to oven and bake for 35-40 minutes, until a toothpick inserted comes out clean. Serve and enjoy.
Recipe printed from http://TheSlowRoastedItalian.com
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