Granny's Cornbread

"This is my Granny Ganus' recipe. Everyone loved Granny's cornbread! I remember as a child biting off one end and spooning out the dough, then filling it with peas and snaps then eating it...lol! It was the best! I love making these and my kids love eating them! The cornmeal for this is labeled "extra fine" and I've been able to find it at Winn Dixie and Walmart, but only in the South. It can be labeled as Halls, Hoover or others, but the texture is very close to that of flour. This is not a "healthy" type of cornbread. My granny used lard when making these but you can use canola oil and it's still awesome! I also use an iron skillet just as she did and a "special" large metal spoon that is just the right size to make these. I dip it into water before scooping up the mix and drop it into the hot oil. I get almost the same shape as Granny's! This can be deep fried as well. Update: I now use cookie or ice cream scoops to drop these into hot oil. I quadruple this recipe but this is so there is plenty to go around. Please let me know if you like it!"