2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoons ugar
1/4 cup half-and-half
1 tablespoon vegetable oil
1 cup boiling water – (to 2) — see * Note
Vegetable oil
Softened butter

The amount of boiling water needed varies depending on the type of
cornmeal used. Stone-ground (coarsely ground) cornmeal requires more
liquid. Combine first 4 ingredients in a bowl; stir in half-and-half and
1 tablespoon oil. Gradually add boiling water, stirring until batter is
the consistency of grits. Pour oil to a depth of 1/2 inch into a large
heavy skillet; place over medium-high heat. Scoop batter into a 1/4- cup
measure; drop into hot oil, and fry, in batches, 3 minutes on each side
or until golden. Drain on paper towels. Serve with softened butter.