World Famous Recipes

Bacon-Cheddar 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

2 cups boiling water

softened butter

8 slices cooked and crumbled bacon

1 cup shredded sharp cheddar cheese

4 minced green onions

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