1 cup cornmeal
1 cup flour
1/4 cup sugar
1 tbsp baking powder
1 egg
1 cup milk
4 tbsp butter, melted
Melt bacon drippings in an iron skillet. In a large bowl, mix dry ingredients. In a separate bowl, beat egg with milk and butter. Add to dry ingredients and stir just until moistened. Fry over low campfire until bubbles start forming on the top of batter. Using a metal spatula, carefully flip cornbread over and cook until a toothpick comes out clean when inserted into cornbread.
Corny Cord Bread - Add 1/4 cup corn kernels (fresh, frozen or canned) to batter.
Cheddar Corn Bread - Add 1/4 cup shredded Cheddar cheese to batter.