Pour about ½ inch of oil into a heavy-bottomed skillet. Heat the oil to about 350° or until glistening but not smoking. In a large thick plastic or metal bowl combine the cornmeal, baking powder, and salt, whisking together. Add about 1 ½ cups of boiling water. Carefully stir to combine. The batter should barely be pourable. Add additional water until you reach the consistency of very thick pancake batter. Different corn meals will require different amounts of water. Start with less and add more if you need it.
Once the oil is hot, pour about ¼ cup of the batter into the oil. Cook 3 to 5 minutes or until brown around the edges then carefully flip over and cook an additional 3 to 4 minutes. Work in batches, adding additional oil if necessary. Drain the cornbread on a plate lined with paper towels. Serve warm.