- 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
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.