Hot-Water Cornbread

By phowley

Ingredients

• 2 c white cornmeal
• 1/4 tsp baking powder
• 1 1/4 tsp salt
• 1 tsp sugar
• 1/4 c half-and-half
• 1 tbsp vegetable oil
• 1-2 c boiling water
• vegetable oil
• softened butter

Preparation

Step 1

Combine cornmeal, baking powder, salt, and sugar in a bowl.
Stir in half-and-half and t tbsp vegetable oil.
Gradually add 1-2 c boiling water, stirring until batter is the consistency of grits.
Pour vegetable oil to a depth of 1/2" into a large cast-iron skillet over medium-high heat.
Drop batter by 1/4 cupfuls into hot oil.
Fry in batches, 3 minutes per side or until golden brown.
Drain on paper towels.
Serve with softened butter.