Skillet cornbread

Ingredients

1 1/2 c cornmeal
1/2 c flour
2 tsp baking soda
1 tsp salt
2 tsp sugar
1 egg
1 1/4 c almond "buttermilk"
3 tbsp melted salted butter

Instructions

Mix 1 c almond milk with two tbsp lemon or lime juice. Set aside. Grease the skillet with canola and preheat in the oven set at 400. Sift together the dry ingredients. In a separate bowl beat the egg and buttermilk, and stir in the butter. Combine the wet and dry ingredients; don't overmix. Carefully pour into the hot skillet and bake for 20 minutes.