Bacon-Cheddar Hot-Water Cornbread

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 12 servings butter softened
• 8 slices bacon crumbled cooked
• 4  green onions minced
• 0.3 cup half and half 
• 1.3 teaspoons salt 
• 1 cup sharp cheddar cheese shredded
• 1 teaspoon sugar 
• 1 tablespoon vegetable oil 
• 2 cups water boiling
• 2 cups cornmeal white

Equipment

• bowl
• frying pan
• paper towels

Directions

1. 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.
2. 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.
3. Drain on paper towels.
4. Serve with softened butter.
5. NOTE: The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid.