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Bacon-Cheddar Hot-Water Cornbread

Yield 1 dozen

Ingredients

  • 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
  • 2 cups boiling water
  • softened butter
  • 8 slices cooked and crumbled bacon
  • 1 cup shredded sharp cheddar cheese
  • 4 minced green onions

How to Make It

  1. Combine first 4 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 the bacon, cheese and green onions.

  2. Pour oil in 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 on paper towels. Serve with softened butter.

  3. NOTE: The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid.