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Ingredients:

4 slices bacon, cut into 1/2-inch pieces
1 cup finely chopped yellow onion
FOR THE BATTER:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 tablespoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
2 large eggs
1/4 teaspoon Tabasco hot pepper sauce

In a 9- or 10-inch iron skillet over medium heat, fry the bacon, stirring occasionally, until the fat is rendered and the bacon is crisp, 10 to 12 minutes. With a slotted spoon transfer the bacon bits to a small bowl. Add the onion to the bacon fat and cook over low heat, stirring occasionally, until browned, about 10 minutes. With a slotted spoon, transfer the onion to the bowl with the bacon. Tilt the skillet to coat the bottom and sides evenly with any remaining bacon fat. Keep the skillet warm over very low heat.

TO MAKE THE BATTER: In a large bowl whisk together the cornmeal, flour, baking powder, sugar, baking soda and salt. In a separate medium bowl whisk the buttermilk, eggs, and Tabasco sauce until thoroughly blended. Pour the buttermilk mixture over the cornmeal mixture and stir just until blended. Add the bacon and onion mixture and stir once or twice to blend. Pour the batter into the warm skillet.

Grill the cornbread over Indirect Medium heat, keeping the grill's temperature near 350°F until the top is golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Invert the cornbread onto a plate or cutting board, cut into wedges and serve immediately.

From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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