Preheat the oven to 450 degrees F.
Mix together the cornmeal and salt in a large bowl. Slowly add water to the mixture while stirring until the mixture looks pourable. There is no measurement for the water - we do this by feel.
Pour just enough bacon drippings into twelve 9- by 13-inch pans so there is a thin layer of drippings covering the bottom of each. Pour 3 pounds of cornmeal mixture into each pan.
Bake the cornbread in batches, 2 to 3 pans at a time, for about 1 hour. Keep an eye on the edges of the cornbread as well as the overall color. Once it is slightly golden, you know it is done.
Cool until just warm, and then slice and serve.
Recipe courtesy of Samuel Jones