1Preheat oven to 425°F with a 10-inch cast iron skillet inside.
2Whisk together cornmeal, flour, sugar, baking powder, and salt.
3In another bowl, whisk buttermilk, melted butter, and eggs.
4Pour wet into dry and stir until just combined.
5Carefully remove hot skillet, add bacon drippings and swirl to coat.
6Pour batter into the sizzling skillet.
7Bake 20–25 minutes until golden and edges pull away.
8Let rest 5 minutes, then slice into wedges.
Mackenzie's Notes
The key to that signature crispy crust is preheating the skillet with the fat in it. The batter should sizzle when it hits the pan. Serve with honey butter.
