Southwestern Hot-Water Cornbread

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Southern Living


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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

3/4 to 1 1/4 cups boiling water

1 seeded and minced jalapeƱo pepper

1 cup Mexican cheese blend

1 cup frozen whole kernel corn, thawed

1/4 cup minced fresh cilantro

Vegetable oil

Softened butter

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