Instructions: * Note: 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.

Country Ham Hot-Water Cornbread: After adding boiling water, stir in 1 to 2 cups finely chopped cooked country ham.

Bacon-Cheddar Hot-Water Cornbread: After adding boiling water, stir in 8 slices cooked and crumbled bacon, 1 cup shredded sharp Cheddar cheese, and 4 minced green onions.

Southwestern Hot-Water Cornbread: After adding boiling water, stir in 1 jalapeno pepper, seeded and minced; 1 cup shredded Mexican cheese blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh cilantro.

Baked Hot-Water Cornbread: Omit skillet procedure. Pour 1/3 cup vegetable oil into a 15- by 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.

This recipe yields 1 dozen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.