Preheat your oven to 450°F with a 10-inch cast iron skillet inside.

In a large bowl, whisk together the cornmeal, flour, salt, baking soda, and baking powder.

In a separate bowl, combine the beaten eggs, buttermilk, and 2 tablespoons bacon drippings.

Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix.

Carefully remove the hot skillet from the oven and add the remaining tablespoon of bacon drippings, swirling to coat the bottom and sides.

Pour the batter into the hot skillet. It should sizzle on contact.

Return the skillet to the oven and bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

Let cool in the skillet for 5 minutes before cutting into wedges.

Serve warm with butter, honey, or alongside your favorite Southern dishes.