Southwestern 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
• 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

Preparation

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.