Put 2 Tablespoons bacon drippings in an 8″ square pan or round cast iron skillet.
Place pan in oven until the drippings sizzle. Tilt pan to cover bottom and sides evenly. Work quickly and be careful that it doesn’t get too hot or begin to smoke.
Sift the flour, baking powder, salt and sugar (if using) until well combined, 2 or 3 times if necessary. If you like sweeter cornbread, you can add more sugar.
Stir in cornmeal.
In a separate bowl, mix egg lightly with a fork.
Make a well in the center of the dry ingredients and add egg, milk and remaining bacon drippings. Beat for 1 minute.
Pour batter into hot pan, and bake for 20-25 minutes or until golden brown.