When Tamie Cook was growing up, there weren’t many days when her mom didn’t make a fresh pone of cornbread. Cook loved nibbling around the crispy edges. Her dad preferred his crumbled in a glass and covered with fresh buttermilk—a much-loved Southern tradition. Here is her recipe. Makes 6 to 8 servings 1/4 cup melted bacon fat, divided 2 cups cornmeal 2 teaspoons baking powder 1 teaspoon sugar 1 1/2 teaspoons salt 2 eggs, room temperature, slightly beaten 2 cups buttermilk, room temperature, plus more if necessary Place 1 tablespoon of the bacon fat in an 8-inch cast iron skillet and set in the oven while it heats to 425 degrees F. Whisk together the cornmeal, baking powder, sugar, and salt in a small mixing bowl. Whisk the eggs, buttermilk, and remaining bacon fat together in a medium mixing bowl. Add the dry ingredients to the buttermilk mixture and stir …