Cornmeal jalapeño cheese balls

Cornmeal is sold in packages, this is a handful of popcorn milled to powder in a coffee  mill. 

However much corn powder is there, today 1/4 measured cup, X3 that much water or other liquid like chicken broth. Cooked in the microwave in 45 second pulses, removed and stirred. It congeals and cooks weirdly from the bottom up and will thicken completely while the top remains liquid, so it must be stirred twice, certainly at least once to avoid lumping. It will cook to creamy texture if stirred, and it goes very fast, all within two or a few minutes. To boil and that is all. The cornmeal is cooked and cooled before the other things added.

Basically a hushpuppy with jalapeño and cheese. If it were cornmeal only then the thick batter could be dropped into hot oil directly but because it has cheese, and a lot of it, then it must be provided a coating so that melted cheese does not leak into the oil. It makes a huge mess of the oil when it does. 

Anything wet interior and crusty exterior will not stay crusty for long. Within very short time the internal moisture gets to the surface and softens it. So they must be served and consumed quickly, no hanging around. One way to slow that is make the interior more dry and serve the balls with sauce.