Recipe by threeovens
An unusual cornbread with pancetta, sun-dried tomatoes, and rosemary baked right in. Can be made in a 10-inch cast iron skillet or a 9 inch round cake pan.
Top Review by Outta Here
Someone was bringing an Italian Bean soup to the New Year's Eve potluck and the host suggested a cornbread to go with, so I went searching here for something other than plain cornbread. This turned out to be the perfect flavors for the soup. It was a hit. I doubled it with no problem and baked it in a 9 x 13-inch oblong pan.
- 1 1⁄2 cups cornmeal
- 1⁄2 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 tablespoons olive oil
- 1 3⁄4 cups half-and-half or 1 3⁄4 cups light cream
- 2 eggs, lightly beaten
- 3⁄4 cup pancetta, small dice (cooked crisp and drained) or 9 slices bacon, chopped (cooked crisp and drained)
- 1 (8 ounce) jar sun-dried tomatoes, chopped (packed in oil)
- 1 tablespoon shallot, chopped
- 1 tablespoon fresh rosemary, chopped
- butter, softened (optional)
Directions See How It's Made
- Preheat oven to 375°F In a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. Remove from oven and swirl oil around to coat bottom and sides.
- Meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. Crumble in bacon, then stir in tomatoes, shallot, and rosemary. Add dry cornmeal mixture and stir just until moistened. Pour batter into skillet or cake pan. Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
- Cut into wedges and serve with softened butter.