Mix cornmeal and vegetable oil well in a large bowl. Add just enough of the boiling
water to form a dough that could be made into a ball.
Add remaining ingredients
except for the creamed corn. Mix to blend, then add creamed corn.
Coat the bottom of a cast iron skillet with vegetable oil. Heat over medium heat.
Remove one cup of the cornbread mixture from the bowl, and add it to the skillet.
Flatten out the cornbread, and cook as you would a pancake.