Preheat oven to 425F.

Grease a ten-inch cast iron skillet and set aside.

Stir together the corn meal, flour, baking powder, and salt.

In another small bowl, stir together the beaten eggs, buttermilk and cooled bacon grease.

Make a well in the center of the flour mixture and stir in the buttermilk mix, stirring just until the flour is incorporated.

Fold in the cracklings.

Pour mixture into the greased skillet and bake for 20-22 minutes until the top is golden brown.

Slice and serve warm.