Heat a 12-inch cast iron skillet or a cast iron griddle over medium-low heat.
In a large mixing bowl whisk together flour, cornmeal, sugar, baking powder and salt until well blended. Make a well in center of mixture.
In a separate medium mixing bowl whisk together buttermilk, milk, eggs and bacon drippings until well blended (drippings will clump and that's ok).
Pour buttermilk mixture into dry mixture then whisk just until combined (it should be lightly lumpy). Let batter rest 1 minute.
Add 1 Tbsp vegetable oil to skillet. Pour a 1/4 cup slightly heaping batter into skillet at a time to create about three to four (3 1/2-inch) rounds (if it's thick you can spread it out slightly to that dimension).
Let cook until golden brown on bottom then carefully turn to opposite side, and cook until opposite side is golden brown and they are cooked through. (If they are browning too quickly before inside is done turn burner temp down slightly if they aren't cooking fast enough increase slightly.)
Transfer to a wire rack and repeat with remaining batter and oil (last batch should only have 2 so you'll only need 1/2 Tbsp oil for those).
Serve warm with butter, honey, jam or maple syrup if desired.