These are gooey and cheesy and pretty much pure comfort food. They'd be fabulous dipped in ranch dressing, but I was all out and too lazy to make my own.
1jalapenoseeded and finely diced (add more or less to your taste)
1/2cupmilk
8ouncessharp cheddar cheese
Vegetable or canola oilfor frying
Instructions
Heat the oil in a deep skillet to 350 degrees over medium heat.
Add 1/2 cup of the flour to a shallow baking dish or pie plate for dredging the cheese.
Add the remaining flour, corn meal, sugar, baking powder, salt, garlic powder, onion powder, jalapeno, and milk to a mixing bowl and mix until well combined.
Slice 1/4 inch thick strips off the block of cheese. You should end up with around 8-12 slices of cheese.
Dredge each cheese slice in the flour and then dip into the cornbread batter and coat.
Drop into the hot oil and fry 1 minute per side or until golden brown. If the cheese bursts through the crust, reduce the frying time.