Where I come from, fried cornbread has only 3 ingredients: Plain Cornmeal, Water and Salt..... as my great-great grandmother taught my great grandmother, my great grandmother taught my grandmother, my grandmother taught my mother and my mother taught me. Actually, this recipe goes back at least to the 1600s in my family.
Actually, I can't give a specific "recipe", because one does not exist. Each person who cooks it alters the proportions to taste. Some add more water for thinner, crispier, lacier edges. Some add less water for thicker, softer patties. Some add more or less salt. Some like it browner, like the dark, caramelized areas on pan fried chicken. My uncle added fresh chopped onion, a dash of garlic powder and a dash of cayenne pepper (which was considered heresy.... tasty, tasty heresy).
Basically, you just make a slurry of cornmeal and water and salt to taste. It should look about like this:
Then heat oil for frying in a cast iron pan about medium hot. Drop in a spoonful or two per patty. Fry one one side, then turn over and fry on the other side.
After they brown up nicely, let them cool on a paper towel lined plate.
It may take a few tries to get it just how you like, but they should turn out not too greasy, soft on the center, crispy on the edges and just very satisfying. With a plate of mustard greens and a pork chop, or most anything else.... they cannot be beaten!