A traditional unsweetened skillet cornbread with a crispy golden crust.
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Place a 10-inch cast iron skillet inside the oven and preheat to 425°F (220°C).
In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the buttermilk and eggs together until well combined.
Melt the bacon drippings or butter and stir it into the buttermilk mixture.
Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
Carefully remove the hot skillet from the oven and add the tablespoon of vegetable oil, swirling to coat the bottom and sides.
Pour the batter into the hot skillet (it should sizzle) and spread it evenly with a spatula.
Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
