Step 1

Heat the oven and skillet: Arrange a rack in the center of the oven and heat to 425°F. Place a 10-inch cast iron skillet in the oven while it heats.

Step 2

Mix the dry ingredients: Whisk the cornmeal, flour, baking powder, and salt together in a large bowl.

Step 3

Combine the wet ingredients: Lightly whisk the buttermilk and eggs together in a medium bowl.

Step 4

Add the wet to dry: Pour the buttermilk mixture into the cornmeal mixture and stir until just combined.

Step 5

Grease the pan and add the batter: Carefully remove the hot skillet from the oven. Add the bacon fat, butter, or oil and turn the pan to coat the bottom with the fat. Carefully pour the batter into the center of the hot pan.

Step 6

Bake: Bake until a tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Cool for 15 minutes before slicing and serving.