HOT-WATER CORNBREAD WITH VARIATIONS

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
1 to 2 cups boiling water
Vegetable oil
Softened butter

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.

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 on paper towels. Serve with softened butter.

FOR BAKED HOT-WATER CORNBREAD:
Omit skillet procedure. Pour 1/3 cup vegetable oil into a 15- x 10-inch jellyroll pan, spreading to edges. Drop batter as directed onto pan. Bake at 475 degrees F for 12 to 15 minutes. Turn and bake 5 more minutes or until golden brown.

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

VARIATIONS:

COUNTRY HAM HOT-WATER CORNBREAD:
After adding boiling water, stir in:
1 to 2 cups finely chopped cooked country ham

BACON-CHEDDAR HOT-WATER CORNBREAD:
After adding boiling water, stir in:
8 slices cooked and crumbled bacon
1 cup shredded sharp Cheddar cheese
4 minced green onions.

SOUTHWESTERN HOT-WATER CORNBREAD:
After adding boiling water, stir in:
1 jalapeno pepper, seeded and minced
1 cup shredded Mexican cheese blend
1 cup frozen whole kernel corn, thawed
1/4 cup minced fresh cilantro

Servings: 12
Adapted from source: Southern Living magazine, January 2001