Instructions

• Prepare the grill for Indirect Medium Heat cooking, 375°–425°F. Preheat for 15 minutes and brush the grill grates clean.
  Set the grill to 400°F. Preheat for 15 minutes and brush the grill grates clean.
• Whisk the flour, cornmeal, salt, and pepper together in a medium bowl. In a separate bowl, whisk the buttermilk, eggs, and sour cream together.
• Grease the bottom and sides of a 10" cast-iron skillet generously with vegetable oil or bacon fat.
• When you're ready to bake (and not before!), add the wet ingredients to the dry ingredients, and whisk just until combined.
• Pour the batter into the prepared skillet and transfer to the grill.
• Cook, with the lid closed, until the top is golden brown and a toothpick inserted into the center comes out clean, 25–30 minutes.
• Cook, with the lid closed, until the top is golden brown and a toothpick inserted into the center comes out clean, 25–30 minutes.