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 jalapeno pepper
• 1 cup Mexican cheese blend
• 1 cup frozen whole kernel corn, thawed
• 1/4 cup minced fresh cilantro
• Vegetable oil
• Softened butter

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 jalapeno 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.

white cornmeal, baking powder, salt, sugar, vegetable oil, boiling water, pepper, mexican cheese blend, kernel corn, fresh cilantro, vegetable oil, butter

Taken from www.myrecipes.com/recipe/southwestern-hot-water-cornbread (may not work)