Recipe information
Yield
6 Servings
Ingredients
4
ounces sliced pancetta, chopped
2
tablespoons butter, plus more for pan
¾
cup stone-ground or regular yellow cornmeal
¾
cup all purpose flour
2
tablespoons sugar
½
teaspoon baking powder
½
teaspoon baking soda
¼
teaspoon coarse kosher salt
¾
cup sour cream
¼
cup milk
1
large egg
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Butter an 8" square baking pan.
Step 2
Saute pancetta in a medium skillet over medium-high heat until lightly browned, about 4 minutes. Add 2 Tbsp. butter and stir to melt. Remove from heat and set aside.
Step 3
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
Step 4
Whisk sour cream, milk, and egg in a medium bowl.
Step 5
Add sour cream mixture to dry ingredients, mixing to blend. Stir in reserved pancetta-butter mixture. Pour into prepared pan and bake until browned, about 20 minutes. Serve warm.