This cornbread needs to be prepared at the last minute so you can serve it hot!
2 cups white cornmeal
¼ t. baking powder
1 ¼ t. salt
1 t. sugar
¼ cup half-and-half
1 T. vegetable oil
¾ cup to 1 ¼ cups boiling water
Combine cornmeal and next three ingredients in a bowl; stir in half-and-half and 1 T. oil. Gradually add boiling water, stirring until batter is the consistency of grits.
Pour oil to a depth of ½ inch into a large heavy skillet; place over medium high heat. Scoop batter into a ¼-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.
Makes 8 patties
Prep: 5 minutes, Cook 18 minutes