1 1/2 c. yellow OR white cornmeal
1/2 c. all-purpose flour
4 tsp. baking powder
1 1/4 c. milk
2 eggs
1/3 c. bacon drippings OR shortening

Combine the cornmeal, flour, baking powder and 1/2 teaspoon salt. Beat together the milk and eggs. In a 10-inch ovenproof skillet or corn bread skillet, melt the bacon drippings. Pour drippings into egg-milk mixture, leaving about 1 tablespoon drippings in hot skillet.

Add egg mixture to dry ingredients; beat just until smooth (do not overbeat). Pour batter into hot skillet; bake in a 425 degree oven for 18 to 20 minutes or until done. Serve in wedges. Serves 8 or 9.