Step 1

Preheat oven to 425°. Place bacon drippings in a 9-inch cast-iron skillet; heat in oven 5 minutes.

Step 2

Combine cornmeal mix and baking soda; make a well in center of mixture. Stir together eggs and buttermilk; add to dry mixture, stirring just until moistened. Remove skillet from oven; tilt skillet in all directions to coat bottom. Pour hot drippings into batter, whisking to blend. Pour batter into hot skillet.

Step 3

Bake at 425° for 27 minutes or until golden brown. Invert cornbread onto a serving plate; cut into wedges. Serve hot with butter.