Preheat the oven to 425°F (220°C). If using a cast-iron skillet or ovenproof pan, place it in the oven to heat while you prepare the batter.
In a large bowl, whisk together the dry ingredients: Yellow Cornmeal, All-Purpose Flour, Baking Powder, Baking Soda, and Kosher Salt until evenly combined.
In a separate bowl, beat the Egg lightly, then whisk in the Buttermilk and about 3–4 tablespoons of warm, melted Bacon Drippings (reserve a little for the pan if you like a crisp crust).
Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few small lumps are fine. Do not overmix, or the cornbread will become dense.
Carefully remove the hot skillet from the oven, brush or swirl the pan with the reserved Bacon Drippings to coat the bottom and sides, then pour in the batter and spread it evenly.
Bake in the preheated oven for 18–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread rest in the pan for 5–10 minutes, then transfer to a wire rack or slice and serve warm with butter, honey, or your favorite savory toppings.
