Prepare the grill for direct and indirect cooking over medium heat (375° to 425°F).
Grease the Weber non-stick baking tray and line with parchment paper.
In a large bowl mix the flour, cornmeal, baking soda and salt and set aside.
In a large bowl whisk the butter and sugar until glossy, then add the eggs and buttermilk.
Once combined add the dry ingredients into the wet ingredients and mix until it just comes together, lumps are ok – don’t over mix.
Add the extra ingredients, this is where you can make this recipe your own by adding what you like!
Pour the cornbread mix into the lined tray and bake for 35-45 minutes over indirect heat at 375°F to 425°F, until a toothpick inserted into the middle comes out clean.
Wait 15 minutes to slice and serve.