5 Tbsp. bacon drippings or vegetable shortening
2 Tbsp. all-purpose flour
2 c. cornmeal
1 tsp. salt
1/2 to 3/4 c. milk
1/2 tsp. baking soda
1 egg

In a medium bowl, mix 1 tablespoon of drippings with remaining ingredients. Preheat a cast-iron skillet over medium heat. Add remaining 4 tablespoons of the bacon drippings or shortening to the skillet. Drop round cakes of the cornmeal batter, approximately 1 or 1 1/2-inches thick, into the skillet. Fry 1 or 2 minutes or until golden on each side. Drain on paper towels and serve hot.