I used red onion, turkey bacon, and whole milk instead of half and half. They were scrumptious and literally melted in my mouth. Yum, yum, yum!
Bacon-Cheddar Hot-Water Cornbread
Yield: 1 dozen
- 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
- 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.
- 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.
- NOTE: The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Breads