1/4 c. bacon drippings or oil
1 c. yellow cornmeal
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tbsp. sugar, optional
1 c. buttermilk
2 eggs, lightly beaten

Heat bacon drippings in large, well greased black iron skillet. Mix cornmeal, flour, salt, baking powder, baking soda and sugar. Add buttermilk, stir well. Add eggs and mix. Pour in hot bacon drippings, stirring rapidly. Have skillet sizzling hot, water should pop and sizzle when sprinkled in pan to test. Pour batter into skillet, cover, reduce heat and cook on top of stove until bread is browned and almost cooked through, about 3 to 4 minutes. Turn and brown other side, about 2 minutes. Cut into wedges to serve. Serves 6 to 8. From my friend, Debbie Perry.