Preheat oven to 450 degrees F.

Add 2 tablespoons of drippings to a 10-inch cast-iron skillet or cake pan; rub it over the sides and bottom, and place in preheated oven to heat for five minutes.

In a medium-sized mixing bowl, add the cornmeal, flour, sugar, baking powder, baking soda, and salt and whisk together. Set aside.

In a smaller bowl, mix the eggs, buttermilk, and remaining 1/4 cup drippings; slightly heat the drippings if not pourable. Add the wet ingredients to the dry ingredients and stir to combine, just until the batter is moistened. Do not overmix.

Carefully remove the heated skillet from the oven and pour in the batter. Bake for approximately 20 minutes or until the cornbread is golden brown, and the center springs back when pressed. Cool on a baking rack and let stand 5 minutes. Remove the cornbread from the skillet and serve immediately.

Notes If you are making the cornbread to make cornbread dressing, let it cool completely and wrap tightly until ready to use, or freeze up to 30 days.