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CORN DODGERS

2 cups yellow cornmeal
2 Tbsp. butter or margarine
1/2 tsp. salt
1 Tbsp. granulated sugar
2 cups milk
1 tsp. baking powder

Preheat oven to 400ºF. Cook cornmeal in a saucepan with butter, salt, sugar and milk until the mixture comes to a boil. Turn off heat, cover, and let stand 5 minutes. Add baking powder. Spoon the mix onto a greased cookie sheet in heaping tablespoon-size balls, then bake. Bake for 10 to 15 minutes. They are done when slightly brown around the edges. Cut laterally and fill with honey butter.

Variations:

Add 2 tablespoons chopped jalapeños to the mix.

Add 1/4 cup shredded sharp Cheddar cheese.