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Southwestern Hot-Water Cornbread

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

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
  • 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

How to Make It

  1. 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.

  2. 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.

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