Preheat your oven to 375 degrees and place the empty cast iron skillet inside the oven while it heats.
Add milk to a small bowl along with lemon juice. Let sit for 5 minutes to thicken and bubble slightly. *
While the oven is heating mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
In a second medium bowl mix the milk and lemon juice with eggs, and 7 tablespoons of melted butter.
Combine the wet ingredient mixture with the dry ingredient mixture and stir together just enough for everything to incorporate, without over-mixing.
Carefully remove cast iron skillet from the oven and swirl remaining 1 tablespoon of butter in the pan to fully coat the interior.**
Pour cornbread batter into the buttered skillet and place in the oven for 20-25 minutes.
The cornbread is done when a toothpick can be inserted in the center and come out clean when pulled out.
Allow 10 minutes to cool then slice and serve.