1 Tbsp bacon drippings or shortening
2 cups white or yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
2 Eggs, lightly beaten
1 1/2 cup buttermilk or 1 percent milk

Preheat oven to 425 degrees.

Grease 2 corn stick pans or a 10-inch cast-iron
skillet with bacon drippings or shortening.
Stir cornmeal, baking powder and baking soda in mixing bowl.
Beat eggs with buttermilk/milk and stir into dry ingredients.
Spoon batter into hot corn stick pans or skillet.
Bake 15 to 20 minutes for corn sticks
Bake 25 to 30 minutes for corn bread
or until browned and pulling from sides of pan.
Serve immediately.