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Dear Salty,

I’m a northern girl. Go ahead and call me a yankee. I went a long while without a date, so when i met a good looking fellow recently I made my move. My new man is a southern boy – lets call him Billy. Our first date was to a restaurant (he took me to The Silos). That went great, but now I’ve invited him to my place for dinner.

I think to make a good impression I need to cook something southern. My manicotti is magnificent, my reuben sandwich reubenesqe. But Billy says a good woman can make good cornbread. I went along, I agreed, I nodded. But damn, I’ve never made cornbread. My idea of bread is a bagel. I haven’t a cornbread clue. HELPPP!

Signed,

Distressed At Dolphin Point

Dear Distressed Dolphinite,

You have come to the right place for culinary cornbread counseling. I am famous for my cornbread, it’s third on my list of things I do better than anyone else (first and second place are illegal in most of the 50 states and Bangkok on Sundays, so I am not at liberty to discuss them in such a public forum, but I guarantee that they would help you land a good old boy faster than any cornbread recipe.)

It sounds like he must really like you to take you to a place where they don’t ask the question “Do you want fries with that?” By the way, you aren’t dating Tennessee Ronnie are you?? I ask you that because he says he is a cornbread connoisseur, but those of us that were around a few years ago during one of his infamous cornbread contests know different. He picked a very quiche like cornbread as the winner and lost all corn meal credibility amongst those of us that know better.

A yard sale skillet adds extra flavor

True cornbread is not quiche like in any way, shape, or form! I even began questioning Ronnie’s state of origin. I started calling him New Jersey Ronnie after that, because no true southern boy would pick quiche to win a cornbread contest. Now if you really are dating Jersey Ronnie, this is easy – just whip up a batch of polenta and stick it in a cast iron skillet – he won’t know the difference.

But it you are going out with a real southern man, here is the way to his cornbread lovin’ heart. First, you have to have a seasoned cast iron skillet. True cornbread cannot be made in any stinkin’ manicootie pan, cast iron rules! If you don’t have one, borrow a neighbors or pick one up at a yard sale. This recipe is for an 8” skillet, the perfect size for two.

Salty’s Get Your Man Cornbread

Real cornbread and a real cast iron skillet

To start, pre-heat the oven to 400 degrees. Put 1 tablespoon oil (vegetable or canola) and 1 ½ tablespoons real butter in the skillet. Put the skillet in the oven so the oil and butter can get hot while you make the batter. In a medium bowl, beat one egg with a cup of buttermilk. Stir in two cups of buttermilk corn meal mix (I prefer White Lilly for its’ delicate texture) until the batter looks like a slightly thick cake batter, add a little more milk if it seems too thick. Stir in ¼ cup sour cream. When the butter and oil are good and hot and bubbly, pour it into the batter and stir it in. If you get a good sizzle, then you will have a great crust. Pour the batter into the pan and bake for about 25 minutes or until the crust is golden brown. Flip the hot bread out on a plate and pass the (real) butter! He will forgive all your yankee ways after one bite.

I hope you land that good ol’ boy. Who knows, he might even learn to like manicootie!

Bless your cornbread bakin’ heart,

Salty

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Ask Salty - reliable advice for your life. Salty is an experienced homemaker, licensed captain, and former dancer. Her hobbies include taxidermy and taking long walks on the beach. Need your question answered? Contact Salty at salty@towndock.net