Name: Cornbread with Pancetta
Yield: Makes 6 servings
Ingredients: 4 ounces sliced pancetta, chopped; 2 tablespoons butter; 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; 3/4 cup sour cream; 1/4 cup milk; 1 large egg

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

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.

TagsCornbread Bread Pancetta Cured Meat Meat Cornmeal Flour Side Dinner Lunch Nut Free Baking Kwanzaa Bon Appétit