Food Like That: Recipes your mouth will like

Mix together the cornmeal, salt, and sugar in a heat proof bowl. Pour the boiling water over the mixture and stir. Let it sit for 10 minutes.

Put a cast iron pan, skillet, or griddle on medium heat and melt the butter. When the butter begins to colour, add the cornmeal batter in large spoonfuls. Each cake should be about 3/4 inch thick and about 3 inches across -- this recipe should make about 10 skillet cakes this size.

Cook for 6 to 11 minutes without letting the butter become too dark. The bottom of the cakes should be a deep golden brown.

Add a pat of butter to the top of each of the cakes and then flip them, cooking again for 6 to 11 minutes.