Categories: Breads 
      Yield: 8 servings 
  
    1/4 c  Bacon drippings or oil 
      1 c  Yellow cornmeal 
      1 c  All-purpose flour 
    1/2 ts Salt 
      1 ts Baking powder 
      1 ts Baking soda 
      1 tb Sugar (optional) 
      1 c  Buttermilk 
      2    Eggs, slightly beaten 
  
  Heat bacon drippings in a large well-greased black iron skillet. In a large 
  mixing bowl, mix cornmeal, flour, salt, baking powder, soda and sugar. Add 
  buttermilk and stir rapidly.   Add eggs and mix.  Add hot drippings and 
  stir rapidly.  Pour batter into lot skillet (see note), cover, reduce heat. 
  Cook on top of stove until bread is lightly browned and almost cooked 
  through -- enough that you can turn the corn bread easily with a wide 
  spatula or pancake turner -- about 5 to 6 minutes.  Turn and brown on other 
  side, about 2 minutes.  Cut into wedges to serve.  Makes 6 to 8 servings 
  Note: If you have an electric range, heat two burners -- one hot, the other 
  on low.  When you pour the batter into the hot skillet, move immediately to 
  low-heat burner to finish.