Preheat your oven to 425°F and place a cast-iron skillet inside to heat.

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

In a separate bowl, combine the buttermilk, eggs, and melted butter.

Stir the wet ingredients into the dry ingredients just until combined.

Carefully remove the hot skillet from the oven and add the bacon drippings or oil, swirling to coat.

Pour the batter into the skillet and return it to the oven.

Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.

Let the cornbread cool for a few minutes before slicing and serving.