Ingredients

1/4 cup bacon fat (rendered from cooking 6 ounces bacon)

1 1/2 cups stone-ground yellow cornmeal

1/2 cup unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 large egg

1 cup whole milk

3 scallions, minced

1/2 stick (1/4 cup) unsalted butter, melted

For salad

• 1 red bell pepper
• 1 yellow bell pepper
• 3 tablespoons red-wine vinegar
• 2 tablespoons Sherry vinegar
• 1 1/2 teaspoons kosher salt, or to taste
• 1/4 teaspoon black pepper
• 3/4 cup extra-virgin olive oil
• 6 tomatoes (3 pounds), halved crosswise, seeded, and cut into 1-inch pieces
• 1 small red onion, quartered lengthwise and thinly sliced crosswise
• 1/2 cup Kalamata or other brine-cured black olives, pitted and halved
• 2 Kirby cucumbers, peeled, halved lengthwise, seeded, and cut crosswise into 1/4-inch-thick slices
• 1/2 cup loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh flat-leaf parsley leaves

Description

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