Southwestern Hot-Water Cornbread

Southern Living
Prepare this cornbread at the last minute so you can serve it piping hot.
Makes 8 patties


+ Add To Shopping List
2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1 1/4 cups boiling water
1 seeded and minced jalapeño pepper
1 cup Mexican cheese blend
1 cup frozen whole kernel corn, thawed
1/4 cup minced fresh cilantro
Vegetable oil
Softened butter


Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits. Stir in jalapeño pepper, cheese, corn, and cilantro.

Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.

Note: Stone ground (coarsely ground) cornmeal requires more liquid.

Created date

December 2003