Apple Wood-Smoked Cheddar and Pancetta Cornbread

We added smoked cheddar cheese, pancetta, corn and sun-dried tomatoes to this delicious cornbread. Serve with grilled meat or alongside your favourite bowl of chili. This quick bread can also be made in the oven. 

Storage time: Up to 3 days in the refrigerator.


Yield: Serves 10

Apple Wood-Smoked Cheddar and Pancetta Cornbread


  • 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


  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.
Nutritional analysis per serving:


311 calories, 15.9 g fat, 15.5 g protein, 28.4 g carbohydrate, 1.5 g fibre, 905 mg sodium 



If desired, kernels from a barbecued cob of corn may be used instead of 1 cup thawed frozen kernel corn.

As an alternative to using the barbecue, this batter may be spooned into a greased 9 inch square baking pan and baked in an oven at 375°F until a cake tester inserted in centre comes out clean, about 28 – 30 minutes.