In a medium bowl, mix cornmeal, salt, and water together. You'll want the consistency of thick cake batter. If it is too dry, add a little more water.
In a cast iron skillet, heat bacon drippings and oil on medium high heat until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet.
Drop 2 tablespoons of cornmeal mixture into the oil and brown until a golden crust forms around the edges of the cornbread patties, about 2 minutes. Then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry. Remove to a paper towel to drain and serve hot.