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Southwestern Hot-Water Cornbread
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- 1 dozen
- COOK TIME
- 20 Min
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.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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