2 tbsp. fresh bacon grease
1 c. buttermilk
1/4 tsp. baking soda
1 tsp. salt
1 egg, lightly beaten in the measuring cup
Corn meal

Place bacon grease in heavy skillet, set on medium heat. Mix other ingredients in bowl and pour corn meal from the box until mixture is thick as cake batter. Roll the bacon grease in skillet until bottom and sides are coated with grease, then pour the grease into cornbread mixture. Stir and pour all into hot skillet (not smoking), turn heat to medium or less. Let cook approximately 5 minutes, cut batter into quarters, turn each quarter over with flexible pancake turner. Cook another 5 to 8 minutes.