What goes with greens, fried catfish and candied yams? While you’re busy thinking about it, I’ll let you know: hot water cornbread.

Now, I’m the kind of cook who will get a craving for a certain food, which can spring from reading a book that describes a meal, watching a movie, or even if someone mentions a dish. Right at that moment, I’ll decide that I must have that dish as soon as possible.

That hankering for a dish came to me a few days ago when I was preparing the meal mentioned above. I started off picking the greens, spicing the fish and preparing the yams. When I threw on a little music, for some reason my mind kept saying “Hot water cornbread, please.” Over and over. Now, I haven’t had hot water cornbread in umpteen years. My mom made cornbread all the time, but the kind in the oven, not in the skillet. So, I listened to myself, found a quick recipe and made the cornbread. It was pretty good and I never have to eat stove cornbread again. There’s something about fried food that makes a difference. And as long as I don’t eat too much of it, I should be able to enjoy hot water cornbread and still live a long life.

Hot water cornbread

1 cup cornmeal
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon shortening
3/4 cup boiling water

In a medium bowl, combine cornmeal, salt and sugar. Add boiling water and shortening; stir until shortening melts. Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F. Shape cornmeal mixture into flattened balls using a tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or soul food. (Makes 6).