1/2 c. cornmeal
1 1/2 c. boiling water
1 c. milk
2 1/4 c. all-purpose flour
1 Tbsp. baking powder
1/3 c. sugar
1 1/2 tsp. salt
1 egg, beaten
2 Tbsp. butter or margarine, melted

Combine cornmeal and water in a large mixing bowl; stir well. Set aside for 5 minutes. Gradually add milk to cornmeal mixture, stirring well. Sift together flour, baking powder, sugar and salt; stir into cornmeal mixture. Add beaten eggs and 2 tablespoons melted butter; stir well.

Drop batter by 2 tablespoonfuls onto a hot, lightly greased griddle. (Stir mixture frequently to keep cornmeal from settling.) Turn cakes when tops are covered with bubbles and edges are browned. Serve hot with butter.