Cheddar Bacon Hot Water Cornbread

I am always amazed just how many of these my two grandchildren, Scott and Paige, can put away. They are like bottomless pits when I put these on a platter.

1½ cups self-rising cornmeal

2 cups boiling water

Vegetable oil for frying

1 cup shredded sharp Cheddar cheese

6 slices bacon, cooked and crumbled

1 teaspoon red pepper flakes

Place the self-rising cornmeal in a medium bowl. Pour the boiling water over the cornmeal and stir until well mixed. Cool for 30 minutes. Add the oil to a large skillet and preheat to 375 degrees. Stir into the cornmeal mixture the Cheddar cheese, crumbled bacon, and red pepper flakes. Take the mixture out by tablespoonful and shape into balls. Using the palm of your hands, flatten to ½-inch thickness. Fry in the hot oil for 2 to 3 minutes. Drain on a paper towel before serving.

Makes 10 servings.