Combine Dry Ingredients: In a medium-sized heatproof bowl, whisk together the cornmeal, plain flour, sugar (if using), salt, and baking powder. Make sure they are thoroughly combined.

Add Boiling Water: Carefully and slowly pour the 350ml of boiling water into the dry ingredients while stirring continuously with a wooden spoon or spatula. The mixture will thicken very quickly into a soft, porridge-like dough.

Let the Batter Rest: Cover the bowl and let the mixture stand for 5-10 minutes. This allows the cornmeal to fully absorb the liquid and swell, which is essential for the final texture.

Heat the Oil: While the batter rests, pour the vegetable oil into a large, heavy-bottomed frying pan (a cast-iron skillet is ideal) to a depth of about 1 cm. Heat it over a medium-high heat until it shimmers. To test if it's ready, drop a tiny bit of batter in; it should sizzle vigorously immediately.

Shape the Patties: The batter will be warm. I find that wetting my hands with a little cool water prevents sticking. Scoop up about 2 tablespoons of the mixture and gently flatten it into a small, round patty about 1.5 cm thick.

Fry to Golden Perfection: Carefully place the patties into the hot oil, ensuring not to overcrowd the pan. You will likely need to do this in two batches. Fry for 3-4 minutes on the first side, until the edges are deep golden brown and crispy.

Flip and Finish: Using a spatula, carefully flip the patties and cook for another 2-3 minutes on the second side until equally golden and cooked through.

Drain and Serve: Remove the cooked cornbread from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve them immediately while they are lovely and hot.