Preheat the oven to 425°F and place the 9-inch cast iron skillet inside for at least 5 minutes.

In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, salt, sugar, and baking powder until well combined.

In a small mixing bowl, beat the eggs with a fork, then add the whole milk and melted butter or bacon grease, whisking until blended.

Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula until just combined, leaving a few small lumps.

Carefully remove the hot skillet from the oven and add 2 tablespoons of butter or bacon grease, tilting to coat the bottom and sides.

Pour the batter into the hot, greased skillet and listen for the sizzling sound.

Bake the corn pone in the preheated oven for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the skillet from the oven and let the corn pone rest for 3 to 5 minutes before slicing and serving.