Southwestern Hot-Water Cornbread
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Cheesy, peppery, and yum-my, this Southwestern Hot-Water Cornbread is G-R-E-A-T. There's only one way to see if we're right... try it for yourself and see!
What You'll Need
- 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 (see note)
- 1 jalapeno pepper, seeded and minced
- 1 cup shredded Mexican cheese blend
- 1 cup frozen whole kernel corn, thawed
- 1/4 cup minced fresh cilantro
- Vegetable oil
- Softened butter
What to Do
- 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 oatmeal. After adding boiling water, stir in 1 jalapeno pepper, seeded and minced; 1 cup shredded Mexican cheese blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh cilantro.
- Pour oil into a large heavy skillet to a depth of 1/2-inch; 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.
The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid.