Preheat your oven to 425 degrees F.
Add the lemon juice to your coconut milk and let sit for ~10 minutes until curdled.
In a large bowl, mix together all of your dry ingredients.
In a medium bowl, mix your eggs and coconut milk/lemon juice mixture.
Add the wet mix to your dry mix and stir.
Fold in the corn kernels until combined.
Put your ghee into a 12 inch cast iron skillet and place it in the oven until the ghee is fully melted, about 5 minutes.
Remove the skillet from the oven, swirl around the ghee, and top with your batter.
Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Serve warm with extra ghee for topping!
* If you don't need to be dairy free, you can use butter instead of ghee and switch the coconut milk/lemon juice mixture for buttermilk. I've done both ways, and they both taste amazing!