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Bon Appétit

Cornbread with Pancetta

By Louisa Thomas Hargrave

4.3

(5)

This quick-to-make cornbread is a delicious — and unusual — side for the Steamed Clams with Pasta. Improv: No pancetta? Regular bacon works, too.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

Preheat oven to 425°F. Butter 8-inch square baking pan. In medium skillet, sauté over mediumheat until lightly browned, about 4 minutes:

4 ounces sliced pancetta, chopped

Add to pan and let melt:

2 tablespoons butter

Whisk together in large bowl:

3/4 cup stone-ground or regular yellow cornmeal
3/4 cup all purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt

Whisk together in medium bowl:

3/4 cup sour cream
1/4 cup milk
1 large egg

Preparation

  1. Combine the wet and dry ingredients, mixing to blend. Stir in pancetta-butter mixture. Pour into prepared pan and bake until browned, about 20 minutes. Serve warm.

TagsCornbreadBreadPancettaCured MeatMeatCornmealFlourSideDinnerLunchNut FreeBakingKwanzaaBon Appétit
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