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Combine cornmeal, flour, sugar, salt, and baking powder in a bowl and whisk thoroughly until well mixed.
Pour in water, and carefully mix with a spoon until combined. Add butter and mix with a spoon until combined.
Line a baking sheet with parchment paper. Use a spoon or ice cream scoop to transfer 8 equal portions onto the prepared pan. Cover with plastic and press with your hands to form smooth patties about 1-inch thick.
For best results, chill dough in the refrigerator for at least 1 hour before frying. If needed, dough can be fried as soon as it is made.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C), or heat oil, ½-inch deep in a heavy skillet to 350 degrees F (175 degrees C).
Deep fry cornbread in the preheated deep fryer (or pan-fry in the preheated skillet) until nicely browned, about 3 minutes per side. Let cool about 10 minutes before serving.