In medium sized mixing bowl, combine cornmeal mix, flour, corn muffin mix (or use 3 tablespoons bacon drippings), sugar (if using), eggs, and buttermilk.
Stir together until evenly combined and smooth. Set aside.
Pour 3 tablespoons of vegetable oil into an 8″ skillet. Add more if using a larger skillet. Slowly warm over low-medium heat until oil is sizzling hot (not smoking).
Again, stir cornbread batter until smooth. Pour 1/4 cup (or preferred size) into skillet with hot oil. This will create one flapjack (also called corn cake). Looks like a pancake. See notes for full pan of cornbread.
Cook over low-medium heat until edges look dry and bubbles form on top (about 3 minutes). See Recipe Notes for a full pan of cornbread.
Flip over. Cook another 3 minutes or until golden brown.
After the 3rd flapjack, add more vegetable oil to skillet.
Pour in batter and fry. Repeat until all batter is fried.
Drain on paper towels. Serve hot.
Make a full pan of cornbread by pouring all of batter into a 9″ skillet with preheated vegetable oil.
Cook over low-medium heat until edges look dry and bubbles form on top (about 10 minutes).
Carefully flip over.
Continue cooking another 5 to 6 minutes. Done when knife inserted in center comes out clean. The cornbread will be about 1/2″ thick (estimated).