Ingredients:
4 slices bacon
2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cayenne pepper
2 tablespoons finely chopped fresh chives
3 large eggs
1 cup milk
1/4 cup sour cream
Directions:
In a 10-inch nonstick, oven-proof skillet over medium heat, lay the bacon flat and cook until crispy, 10 to 12 minutes, turning occasionally.
Drain the bacon on paper towels.
Pour off and discard all but 2 tablespoons of bacon fat in the skillet.
In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne pepper. Finely chop the drained bacon and add it to the bowl along with the chives.
Mix well.
In another large bowl, combine the eggs, milk, and sour cream.
Whisk to break up the eggs.
Pour the milk mixture into the cornmeal mixture.
Mix with a wooden spoon until well combined.
Pour the cornbread batter in the skillet with the bacon fat and spread it out evenly.
Grill over Indirect Medium heat until golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes, rotating the pan occasionally for even cooking.
Allow to cool completely in the skillet. Invert the cornbread onto a cutting board. Cut into wedges.
Serve at room temperature.
Servings: 8
Time preparation: 20 min.
Time total: 45 min.