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In a mixing bowl, combine the 2 cups of cornmeal, 1 teaspoon of salt, and 1 tablespoon of sugar.
Gradually add boiling water to the mixture while stirring constantly until the cornmeal forms a thick batter. The consistency should be thick enough to hold its shape but not too dry.
Allow the batter to cool slightly until it can be handled.
Form the batter into small, flat cakes using your hands or a spoon. Each cake should be about 3-4 inches in diameter.
Heat a generous amount of butter or lard in a heavy skillet over medium heat.
Once the butter or lard is hot, place the hoecakes in the skillet.
Fry the cakes until they are golden brown on one side, about 3-4 minutes, then flip and cook the other side for another 3-4 minutes until both sides are crispy and golden.
Serve the hoecakes hot with butter and honey or syrup on the side. They can be enjoyed as a sweet breakfast treat or as a savory side dish.