Traditional recipes

Cornbread with Pancetta

Cornbread with Pancetta

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 4 ounces sliced pancetta, chopped
  • 2 tablespoons butter, plus more for pan
  • ¾ cup stone-ground or regular yellow cornmeal
  • ¼ teaspoon coarse kosher salt

Recipe Preparation

  • Preheat oven to 425°. Butter an 8" square baking pan.

  • 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.

  • Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.

  • Whisk sour cream, milk, and egg in a medium bowl.

  • 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.

Recipe by Louisa Thomas HargraveReviews Section

Watch the video: Cornbread Recipe. How to Make Cornbread (May 2022).