In a bowl add the dry ingredients and mix well. Stir in the bacon grease, milk, eggs and bacon. Stir until smooth. If needed, add more cornmeal to create a batter that is thick and binds together.
In a large cast iron skillet, melt the lard over medium-heat. Add large dollops of the cornbread mixture to the skillet and fry on both sides until golden brown and crispy, about 3 minutes per side.
Let cool slightly on paper towel or rack. Top with butter and serve with the Cowboy Collard Greens Soup.