Southwestern Hot-Water Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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