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    Bacon-Cheddar Hot-Water Cornbread


    Source of Recipe


    Aunt Saunny

    List of 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
    2 cups boiling water
    softened butter
    8 slices cooked and crumbled bacon
    1 cup shredded sharp cheddar cheese
    4 minced green onions

    Recipe



    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 grits. Stir in the bacon, cheese and green onions.
    Pour oil in 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 on paper towels. Serve with softened butter.

    NOTE: The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid.



 

 

 

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