CORNBREAD WITH PANCETTA

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Reference:

Bon App�tit, March 2006 Louisa Thomas Hargrave

Prep:

Active time: 30 min Start to finish: 3 1/2 hr

Servings:

Makes 6 servings.

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Submitted by:

Foodie

Ingredients

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

ounces sliced pancetta, chopped

Add to pan and let melt:

tbsp butter

Whisk together in large bowl:

3/4

cup stone-ground or regular yellow cornmeal

3/4

cup all purpose flour

tbsp sugar

1/2

tsp baking powder

1/2

tsp baking soda

1/4

tsp coarse kosher salt

Whisk together in medium bowl:

3/4

cup sour cream

1/4

cup milk

large egg

Directions

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.

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