Prepare this cornbread at the last minute so you can serve it piping hot.
Southern Living JANUARY 2004
Combine cornmeal and next 3 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 1/3 cup vegetable oil into a 15- x 10-inch jellyroll pan, spreading to edges. Scoop batter into a 1/4-cup measure; drop batter onto pan. Bake at 475° for 12 to 15 minutes. Turn cakes, and bake 5 more minutes or until golden brown.
Note: Stone ground (coarsely ground) cornmeal requires more liquid.
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