Apple Wood-Smoked Cheddar and Pancetta Cornbread

Ingredients

• 1 brick
• 1 cup diced pancetta
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tbsp granulated sugar
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup buttermilk
• 3 large eggs, lightly beaten
• 2 tbsp canola oil
• 2 cups shredded apple wood-smoked cheddar cheese, divided 1 cup thawed frozen kernel corn
• 1 /3 cup finely chopped fresh basil
• 1/4 cup finely chopped drained oil-packed sun-dried tomatoes, patted dry

Directions

1. Place brick on natural gas barbecue grid. Preheat barbecue on medium heat or on a setting that maintains a temperature of about 375°F for 10 – 15 minutes.
2. Sauté pancetta in a large non-stick frypan over medium heat until browned and crisp. Remove from heat.
3. Remove pancetta with a slotted spoon; drain pancetta on paper towels and set aside.
4. Combine flour, cornmeal, sugar, baking soda and salt in a bowl.
5. Whisk together buttermilk, eggs and oil in a separate bowl until blended.
6. Add buttermilk mixture to flour mixture and stir just until combined. Fold in pancetta, 1 1/2 cups cheese, corn, basil and sun-dried tomatoes.
7. Spoon batter into a greased 10 inch cast iron frypan. Sprinkle with remaining 1/2 cup cheese.
8. Set frypan directly on top of brick. With lid down, bake cornbread over medium heat, rotating frypan after 15 minutes, until a cake tester inserted in centre comes out clean, about 30 – 35 minutes. Serve warm.