Directions

1. Place corn and hot water in blender; blend until smooth. Pour into large bowl.
2. Add cornmeal, sour cream, sugar and cheese; mix well to form dough. Spoon 2 tablespoons of the dough (about 18 pieces) onto a wax-paper-lined baking sheet.
3. Roll each piece into a ball and flatten it into a circle about 1/2-inch thick and 3 inches in diameter. Gently press around sides to eliminate cracks.
4. Melt butter in medium skillet over low heat. Add dough circles (in batches, if necessary) and cook 3 to 5 minutes per side or until golden and toasted on the outside but soft in the middle. Let cool to room temperature.