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Measure out about 1 ½ cups of cornmeal into a bowl.
Add some salt and sugar and whisk together.
Slowly stream in about 1 cup of hot water while whisking to create a batter with a mashed potato-like consistency.
Let the batter sit for about 5 minutes to allow the liquid to absorb.
Grease a cast iron skillet with butter.
Pour the batter into the greased skillet and spread it out.
Cook the cornbread over medium-low heat for 10-15 minutes.
Flip the cornbread over using a plate and cook the other side, adding more butter to the pan if needed.
Cook until both sides are golden brown.