Lemon Cornbread Loaf - soft and fluffy cornbread packed with lemon and baked in a loaf pan. Paired with your favorite fruit preserves it makes for a simple yet delicious treat!
Grease a 9" x 5" loaf pan. Dust with 1 tablespoon of cornmeal and 1 tablespoon of flour. Set aside.
Preheat the oven to 375 degrees.
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
Place lemon juice in a measuring cup. Add enough milk to make 1 cup of liquid. Let sit for 2 minutes, until the milk sours.
In a small measuring bowl, whisk egg, oil, lemon zest and the sour milk.
Add the wet ingredients to the dry ingredients and stir until well mixed.
Pour the batter into the loaf pan.
Bake for 20 to 23 minutes OR until the toothpick inserted in few places in the bread comes out clean.
Cool completely in the pan, remove and serve.
Notes
You can use 1 cup of buttermilk in this recipe, however to add more lemon flavor - I used lemon juice and milk to make sour milk which works great as a homemade version of buttermilk.