Southwestern Hot-Water Cornbread
- 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.
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