Add Wet Ingredients: In a separate bowl, whisk together the buttermilk and eggs until well beaten.
Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
Heat Oil: In a skillet or frying pan, heat about 1/4 cup of vegetable oil over medium-high heat until hot but not smoking.
Form Patties: Once the oil is hot, drop spoonfuls of the cornbread batter into the skillet, forming small patties. You can adjust the size to your preference, but keep in mind that smaller patties cook more quickly and evenly.
Fry: Cook the cornbread patties for 2-3 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to prevent burning.
Drain: Once cooked, transfer the fried cornbread patties to a plate lined with paper towels to drain any excess oil.
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