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Southern-Style Cornbread

What you need: 
1 cup cornmeal (not polenta)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon lemon juice1
1 cup almond milk
1 flax seed egg (1 tbsp ground flax seed mixed with 2-3 tbsp water; let sit for a few minutes until it has the consistency of an egg.)
1 tsp vegan margarine or butter for the bottom of your cast iron skillet (don't use too much because it takes the fluffiness out of the cornbread.)
What you do: 

1.  Preheat oven to 450 degrees.
2.  Place 1 tbsp of vegan margarine or butter on the bottom of an 8 inch cast iron skillet.  Place skillet in oven and let it heat while you are mixing the other ingredients.
3.  Mix dry ingredients: cornmeal, salt and baking soda.
4. In a separate bowl mix 1 tbsp lemon juice with 1 cup of almond milk (I used unsweetened). 
5.  Add soured milk and flax seed egg to the dry ingredients.  Whisk all ingredients together.
6.  Remove skillet from oven (Careful, it will be hot!).  Pour the batter into the skillet and carefully return to the oven.  Bake 20 minutes or until golden.

Preparation Time: 
Cooking Time: 
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