In a large mixing bowl, COMBINE cornmeal, baking powder, salt and sugar; STIR in half-and-half and oil.
Gradually ADD boiling water, STIRRING until batter is the consistency of grits.
In a large heavy skillet, POUR in oil to a depth of 1/2-inch; PLACE over medium-high heat.
Using a 1/4-cup measure, SCOOP batter into hot oil; FRY in batches until golden, about three minutes per side.
DRAIN on paper towels.
Serve with softened butter.
Amount of water needed varies depending on the type of cornmeal used; coarsely ground requires more water. Typically, use between 3/4 and 1 1/4 cups.
Per Serving (excluding unknown items): 204 Calories; 4g Fat (18.6% calories from fat); 4g Protein; 37g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 471mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.