Pancetta & Parmesan Buttermilk Cornbread

  • ½ lb. thick cut bacon or pancetta, cut in small squares
  • 1 yellow onion, sliced thinly
  • 1 cup flour
  • 1 cup cornmeal
  • 2/3 cup sugar
  • 1 tblsp baking powder
  • ½ tsp baking soda
  • 1/4 tsp salt
  • ¾ cup sour cream or plain yogurt
  • ½ cup milk or buttermilk
  • 1 egg
  • ¼ cup bacon grease (liquid) + more for greasing the pan and cooking the onions
  • ½ cup grated or shaved parmigiano
  • Cook bacon over medium heat until brown and crispy. Remove to paper towels with slotted spoon and set aside.
  • Pour out all but about 2 tsp of bacon grease and reserve for later. Turn heat to low and add onions. Season with salt and cook, stirring often, until onions are caramelized, about 20-30 minutes. Remove and set aside.
  • Preheat oven to 375 degrees. Grease a loaf pan or square 9×9 pan with extra bacon grease.
  • Mix together flour, cornmeal, sugar, baking powder and soda, salt, and parmesan in a bowl.
  • In a separate bowl, mix sour cream or yogurt, buttermilk, and egg.
  • Mix together dry and wet ingredients, being careful not to overmix. Add liquid bacon grease and stir to combine.
  • Gently stir in cheese, bacon, and onions. Pour into prepared pan and bake 45 minutes to an hour, until a toothpick comes out clean.
  • Serve warm or let cool and toast lightly before serving.