Preheat oven to 400 degrees.

In a large mixing bowl whisk together the corn meal, flour, sugar, baking powder, and salt. Then, create a well by pushing the cornmeal mixture to the sides of the bowl.

In a separate medium bowl, add the buttermilk, eggs, vegetable oil, and melted butter and mix well.

Then, pour the wet mixture into the well you made and gently fold until everything is well combined. Be sure to not over mix. Let the cornbread batter rest for about 10 minutes.

While the cornbread batter is resting, add the bacon grease to the cast iron skillet and place it in the preheated oven for 3-5 minutes. Remove the skillet right before you are ready to put the batter in the skillet. This will begin to fry your cornbread a bit before you bake it in the oven, which adds to the texture.

Pour the batter in the cast iron skillet and bake the cornbread for around 18-24 minutes or until a toothpick comes out clean. The center of the cornbread should be puffed and the edges golden brown.

Next, brush the top of the cornbread with the melted butter.

Once the cornbread is done, allow it to cool before slicing and serving.