By Sarah Henry
A TV cook says,
“If you don’t have
a cast iron skillet,
you have no life!”
He waves his own
to warn the viewers.
Mine is used for
baking cornbread.
Southern style lacks
sugar. A new type
has added protein.
Another’s made
sweet with honey.
I want all three.
I love the wet
blend of eggs
and cornmeal
sliding through
my mouth easily.
Guilty pleasures
mean carb bombs,
not Keto fare.
My life proceeds
as I gamely pour
batter in the pan
and turn on heat.
I insert the skillet
and stand waiting
for the cornbread
treat to bake to
perfect doneness.