Cornbread Croutons

Preheat oven to 450°. Coat bottom and sides of an 8-inch square pan with bacon drippings; heat in oven 5 minutes.

Whisk together 1 cup cornmeal mix, buttermilk, egg, 1/4 tsp. salt, and 1/4 tsp. pepper; pour batter into hot pan.

Bake at 450° for 15 to 17 minutes or until lightly browned. Turn out onto a wire rack; cool completely (about 30 minutes). Reduce oven temperature to 325°.

Cut cornbread into 1 1/2-inch squares. Place on a baking sheet; sprinkle with remaining salt and pepper.

Bake at 325° for 30 to 35 minutes or until crisp and lightly browned. Remove to a wire rack; cool completely (about 30 minutes). Store in airtight container up to 1 day.