With mother’s day coming up this weekend, our thoughts turn to the woman who cared for us like no other! My mom was an amazing cook, and she had the best cornbread! Ever! She started of course with a cast-iron skillet! And a whole stick of butter! It came out of the oven with this crispy, buttery, salty crust! Perfect for a bowl of ham-n-beans! Every time I make this for my family, I think of my mom! I had some requests for the recipe…so here ya go! Enjoy! #KiTC
Preheat oven to 450 degrees. On the stove, place your cast-iron skillet on low heat and melt one stick of salted butter. While that is melting, in a medium bowl whisk together 2 eggs with 1/2 cup sugar, and 1/2 cup milk. After blended, add 1 cup corn meal, 1 cup bisquick, and 1 tsp salt. Mix together. Pour mixture into cast-iron skillet with melted butter. Stir a couple times. (DO NOT stir until blended on this step) Place in 450 degree oven for 18-20 minutes!