Step 1

Whisk together the cornmeal, baking powder, salt, and sugar in a mixing bowl. Whisk in half-and-half and 1 tablespoon oil.

Step 2

Gradually add boiling water, starting with 1 cup and adding more as needed until it is thick and about the consistency of grits or polenta. It should be too thick to pour. Let it rest for 10 minutes.

Step 3

Add ¼ inch of vegetable oil to an iron skillet or heavy-duty skillet. Heat the oil to 375º.

Step 4

Use an ice cream scoop or ¼ cup measuring cup to drop cornbread into the hot oil. It should be thick enough that it doesn’t spread. Cook for about 2 minutes per side until golden brown. Remove from the oil to a paper towel covered rack to drain.