When Lyman and I were first married, Lyman's mother tried and failed a few times to make hot-water cornbread. She'd just forgotten how. She was 75 at the time.

I turned to food critic Craig Claiborne's Southern Cooking for a recipe.

After some slight modifications, we came up with something that tasted just like his grandmother's recipe. No surprise, as Mr. Claiborne's mother ran a boarding house in Indianola, Mississippi, just down the road from Winona, Mama Jean's hometown.

If cornbread is on the menu, this is what Lyman wants.


HOT-WATER CORNBREAD

1 cup cornmeal, white or yellow

4 teaspoons sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 tablespoon sugar

1-1/4 cup water

Fat for deep-frying


Mix dry ingredients well in a heat-proof mixing bowl.

Bring water to a rolling boil, then pour over dry ingredients, mixing quickly and thoroughly.

Wet hands, and shape patties about 2-1/2 inches round by 1/2 inch thick. (Recipe usually makes nine.)

Drop into deep fat at 360-375 degrees, and cook until golden brown and crisp.

Drain on paper towels.

Serve with greens, beans, soups and stews.