Combine all ingredients. Let it sit for 10 minutes.
Heat a cast iron skillet over medium high. Add approximately 2 TB of the oil and when the oil starts to shimmer and a water droplet will sputter and pop in it, carefully pour the cornbread batter in ¼ cup sized cakes.
When the top bubbles and the bottom is browned (about 2-3 minutes), flip the corn cake. Cook for about 1-2 minutes until browned.
Repeat until all batter is cooked. Makes about 16-24 cornbread cakes depending on the size you make them.
You will need to keep a close eye on your pan and oil temperature. If it gets too hot, the outside will burn before the insides are done. If it is too low, the corn cakes will absorb too much oil and be greasy. Medium to medium high is our suggested temperature range.
Drain on newspaper or brown paper bags. Serve warm. Excellent with chili, beans, black-eyed peas, or with butter.