|White cornmeal||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
1. In a mixing bowl, combine the cornmeal and salt, and the sugar if used. Add the boiling water, mix well, then stir in the milk.
2. Heat the oil in a heavy 12-inch skillet over moderate heat. Drop in the batter by heaping tablespoons to form cakes about 3 inches in diameter. Cook, uncovered, for 4 or 5 minutes on each side, or until crisp and golden brown. Serve hot with butter and maple syrup.