Preheat oven to 450°. Place 1 Tbsp. melted butter and 1 Tbsp. bacon drippings in a 10-inch cast-iron skillet; heat in oven 5 minutes.
Meanwhile, sift together cornmeal and next 5 ingredients in a bowl. Whisk together egg and both milks; whisk into cornmeal mixture just until combined. Whisk in remaining 3 Tbsp. butter and 2 Tbsp. drippings. Pour into hot skillet.
Bake at 450° for 20 minutes or until golden brown and firm. Cool 5 minutes; remove from pan, and serve. Or cool completely in pan on a wire rack (about 1 hour).
Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.