Toast cornmeal in a warm skillet for 5 minutes until fragrant. Cool completely.

Melt butter until foamy, remove from heat, and stir in brown sugar until smooth.

Whisk eggs into butter mixture. Whisk buttermilk, baking soda, and vinegar separately.

Combine cornmeal, flour, and salt. Fold in wet ingredients gently and rest batter 10 minutes.

Grease hot pan with bacon fat, pour batter in, and bake at 350°F until set and golden.