Combine in medium bowl:
1 cup yellow or white cornmeal
3/4 tsp salt
2 tsp sugar
Heat to rolling boil in small saucepan:
1 cup water
2 T. butter
1/4 cup milk
Immediately pour hot water/butter over cornmeal mixture in a slow trickle stirring constantly. When all liquid has been absorbed, add milk. Mixture should be fairly thick.
Heat some butter and oil in equal quantities in a skillet and coat bottom. Drop batter by large tablespoons onto griddle, forming 4" cakes. Fry till crisp and golden on both sides. Serve with butter and maple syrup.
