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 fried cornbread will be about 1/2″ thick (estimated).