1 c. white cornmeal
1/2 tsp. salt
2 tsp. sugar
1 c. boiling water
1/4 c. milk
3 tbsp. vegetable oil

In mixing bowl combine cornmeal, salt and sugar; add water. Mix well. Then stir in milk. Heat oil in heavy large skillet over moderate heat. Drop batter by heaping tablespoon to form cakes about 3 inches diameter cook uncover for 3-4 minutes on each side. Serve hot with butter.