Lemon Squeeze Cornbread


1 cup self-rising flour

3/4 cup self-rising cornmeal

1/2 cup sugar

1/4 cup vegetable oil

2/3 cup Mayfield milk

1 egg

1/3 cup lemon juice

1 tsp lemon extract



Preheat oven to 350 degrees. Mix sugar and wet ingredients. Combine wet and dry ingredients until well blended. Pour into a greased 12-in Lodge Cast Iron skillet and bake at 350 for 30 minutes.