Country Ham Hot-Water Cornbread

What You'll Need:

2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoon salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1-1/4 cups boiling water (see Note)
1 1/2 cup finely chopped cooked country ham
Vegetable oil
Softened butter

What To Do:

Combine first 4 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil.

Gradually add boiling water, stirring until batter is consistency of oatmeal. After adding boiling water, stir in 1-1/2 cups finely chopped cooked country ham.


Pour oil into a large heavy skillet to a depth of 1/2-inch; 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.


Notes:

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

Mr. Food