In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In another bowl, combine milk, egg, and melted butter.

Add the wet ingredients to the dry and mix just until combined — don't overmix.

The batter should be thicker than pancake batter but still spoonable. If too thick, add a splash more milk.

In a large skillet (preferably cast iron), heat ½ inch of vegetable oil over medium heat. The oil is ready when a drop of batter sizzles on contact.

Drop batter into the hot oil using a tablespoon or small scoop. Flatten slightly with the back of your spoon for even cooking. Fry for 2–3 minutes per side, until golden brown and crispy.

Remove from oil with a slotted spatula and drain on paper towels. Sprinkle with a touch of salt, or drizzle with honey while warm if going sweet.

Serve hot and enjoy while the edges are still crisp and irresistible!