INGREDIENTS:
2 cups white cornmeal
1/4 teaspoon baking powder
1-1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
1 to 2 cups boiling water
Vegetable oil
Softened butter

DIRECTIONS: 
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.

Yield: 1 dozen.

*Add some finely chopped onion if
 desired.

*The amount of boiling water needed
 varies depending on the type of
 cornmeal used. Stone-ground requires
 more liquid.

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Bacon-Cheddar Hot-Water Cornbread

INGREDIENTS:
8 slices cooked and crumbled bacon
1 cup shredded sharp Cheddar cheese
4 minced green onions.

DIRECTIONS:
After adding boiling water, stir in
above ingredients. Proceed with
recipe as directed.

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Baked Hot-Water Cornbread

DIRECTIONS:
Omit skillet procedure. Pour 1/3 cup
vegetable oil into a 15 x 10-inch
jellyroll pan, spreading to edges.  
Drop batter as directed onto pan. Bake 
at 475 degrees for 12 to 15 minutes.
Turn and bake 5 more minutes or until 
golden brown.

*You don't want a thin cornmeal batter;
 the batter should hold its shape when
 dropped onto the baking sheet.