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PdfSet wire rack in rimmed baking sheet. Whisk cornmeal, flour, baking powder, and salt together in large bowl. Whisk in milk until no lumps remain. Let sit for 5 minutes.
Heat 1 tablespoon bacon fat in 12-inch nonstick skillet over medium-high heat until shimmering. Using ¼-cup dry measuring cup, portion 4 scant scoops of batter, evenly spaced, in skillet.
Cook until edges of cakes are set and first side is deep golden brown, about 1 ½ minutes. Flip and continue to cook until second side is golden brown, about 1 minute longer. Transfer hoecakes to prepared rack. Repeat with remaining bacon fat and batter in 2 batches. Serve.