Pancetta Ricotta Salata Cornbread Recipe

Looking for an easy Pancetta Ricotta Salata Cornbread recipe? Learn how to make Pancetta Ricotta Salata Cornbread using healthy ingredients.


Submitted by aubreybach

Makes 12 servings



Savory cornbread with salty ricotta salata

Recipe Ingredients for Pancetta Ricotta Salata Cornbread

1 oz pancetta
1/2 tbsp butter
1 1/2 cups cornmeal
2 oz ricotta cheese
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/8 cup sugar
1 eggs
1 1/4 cups milk

Recipe Directions for Pancetta Ricotta Salata Cornbread

  1. Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.

  2. Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.

  3. When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

Categories

Side Dish

Nutrition Facts
Serving Size 60.4g
Amount Per Serving
Calories
124
Calories from Fat
30
% Daily Value*
Total Fat
3.3g
5%
Saturated Fat
1.4g
7%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
279mg
12%
Potassium
175mg
5%
Total Carbohydrates
19.6g
7%
Dietary Fiber
1.3g
5%
Sugars
3.5g
Protein
4.5g
Vitamin A 3% Vitamin C 0%
Calcium 7% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in phosphorus
  • High in selenium
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