Nana's Cornbread

Preheat oven to 400°. Pour bacon drippings into a 10-inch cast-iron skillet, and place in oven.

Combine cornmeal, sugar, and baking soda in a large bowl. Mix eggs and buttermilk in a separate bowl, stirring well. Add buttermilk mixture to dry ingredients. Add 1 tablespoon hot bacon drippings, and stir just until moistened. Swirl remaining 1 tablespoon bacon drippings around skillet to coat evenly; pour batter into hot skillet.

Bake at 400° for 25 to 30 minutes or until golden brown. Invert onto a cooling rack to cool slightly. Cut into wedges, and serve warm.