Southwestern Hot-Water Cornbread

Name: Southwestern Hot-Water Cornbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 0 teaspoons baking powder; 8 servings Softened butter; 237 milliliters frozen whole kernel corn, thawed; 59 milliliters minced fresh cilantro; 59 milliliters half-and-half; 1 seeded and minced jalapeño pepper; 1 teaspoons salt; 237 milliliters Mexican cheese blend; 1 teaspoon sugar; 1 Tbsp vegetable oil; 8 servings Vegetable oil; 177 milliliters boiling water; 473 milliliters white cornmeal

You can never have too many Southern recipes, so give Southwestern Hot-Water Cornbread a try. This gluten free recipe serves 8. One portion of this dish contains about 8g of protein, 27g of fat, and a total of 409 calories. If you have half-and-half, butter, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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 jalapeo pepper, cheese, corn, and cilantro.

Ingredients you will need

Cilantro

Grits

Cheese

Pepper

Water

Corn

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain well on paper towels.

Equipment you will use

Paper Towels

Serve immediately with softened butter.

Ingredients you will need

Butter

Note: Stone ground (coarsely ground) cornmeal requires more liquid.

Ingredients you will need

Cornmeal

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

0teaspoons

baking powder 8servings

Softened butter 237milliliters

frozen whole kernel corn, thawed 59milliliters

minced fresh cilantro 59milliliters

half-and-half 1

seeded and minced jalapeño pepper 1teaspoons

salt 237milliliters

Mexican cheese blend 1teaspoon

sugar 1Tbsp

vegetable oil 8servings

Vegetable oil 177milliliters

boiling water 473milliliters

white cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is J.J. Prum Graacher Himmelreich Spatlese Riesling. It has 4.2 out of 5 stars and a bottle costs about 56 dollars.