Thoroughly mix together the cornmeal, buttermilk, eggs and sugar in a medium bowl. Allow the mixture to sit for 5 minutes to rise.
Meanwhile, heat a frying pan or flat grill to medium heat (200 to 250 degrees F). Coat the cooking surface with the lard. Briefly stir the cornmeal mixture. Spoon it onto the cooking surface in hamburger bun-size amounts (much like a pancake). Cook until the edges begin to brown and the corn cake is golden, 1 1/2 to 2 minutes. Flip the corn cake and cook the remaining side until golden brown, 1 1/2 to 2 minutes. A corn cake is done when the center is firm to the touch.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.