Bacon-Cheddar Hot-Water Cornbread

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

Preparation

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.