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.