Savory Italian Cornbread Recipe (Pane di Mais Pancetta)

This savory Italian cornbread (Pane di Mais con Pancetta) is our all-time favorite cornbread recipe from scratch, made even better with the addition of pancetta.

If you love a good cornbread, you will also want to try my Grandmother's Buttermilk Cornbread and my Savory Corn Rolls.

Both mais and granturco mean corn in Italian, and while this is not a cornbread you would typically find in Italy, it is one that has genuinely impressed my Italian family, my mother-in-law loves the texture and how easy it is to put together.

I usually think of cornbread around Thanksgiving, mostly because it means homemade cornbread stuffing is not far behind, but this one is good enough to make any time of year.

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An Italian Thanksgiving Menu

This is part of our Italian Inspired Thanksgiving Menu series. Don't miss our Best Ever Italian Sausage Stuffing and our Instant Pot Mashed Potatoes, so easy to make. Another main dish to try is our Roasted Butternut Squash and Pumpkin Lasagna, our Italian Cranberry Sauce is too delicious to miss, and for dessert, our Gluten-Free Pumpkin Pie rounds out the table beautifully.

Ingredients for This Italian Cornbread

• Pancetta - savory, slightly salty, and adds real texture to the bread. Bacon works as a smokier swap, or omit it for a vegetarian version.
• Onion - adds sweetness and depth, balancing the richness of the pancetta.
• Cornmeal - the main ingredient, giving the bread its texture and flavor.
• All-purpose flour - adds structure so the bread holds its shape. A 1:1 gluten-free blend works too.
• Brown sugar - balances the savory pancetta and onion with a touch of sweetness.
• Salt - enhances all the other flavors.
• Baking powder and baking soda - the leavening agents that help the bread rise.
• Buttermilk - adds tang and helps tenderize the crumb; a non-dairy milk works for dairy-free.
• Sour cream - adds moisture and richness; swap in a non-dairy yogurt if needed.
• Eggs - bind everything together.
• Salted butter - melted in the hot pan first for a rich, crisp crust; dairy-free butter also works.

Ingredients for this italian cornbread

• Pancetta: Adds a savory, slightly salty flavor that complements the sweetness of the cornmeal. It also provides texture to the bread.
• Onion: Adds sweetness and depth of flavor, balancing the richness of the pancetta and the cornmeal.
• Cornmeal: The main ingredient in the bread, it gives the cornbread its distinctive flavor and texture.
• All-purpose flour: Adds structure to the cornbread, helping it rise and maintain its shape during baking.
• Brown sugar: Adds sweetness to the bread, balancing the savory flavor of the pancetta and onion.
• Salt: Enhances the flavors of the other ingredients.
• Baking powder & baking soda: Leavening agents that help the bread rise.
• Buttermilk: Adds tanginess and richness to the bread, and helps to tenderize the gluten, making the bread softer.
• Sour cream: Adds moisture and fat, which makes the cornbread tender and rich.
• Eggs: Adds structure and helps to bind all the ingredients together.
• Salted butter: Adds fat for richness and flavor, and helps create a nice crust when it's melted in the hot pan before adding the batter.

Step-by-Step Instructions:

1. Preheat Your Oven: Start by setting your oven to 400° F. Place an 8 to 10-inch cast-iron skillet inside as it warms up.
2. Prepare the Pancetta and Onion: Next, heat a small frying pan over medium heat. Melt a tablespoon of butter, then add the onion pieces. Saute these for about 2 minutes, then add the diced pancetta. Continue to cook for another 3 minutes until lightly browned. Turn off the heat and set the pan aside.
3. Make Cornmeal Mush: On the side, bring ¾ cups of water to a boil in a small saucepan. Remove from the heat and stir in ½ cup of cornmeal quickly until it forms a warm mush.
4. Mix Dry Ingredients: In a separate medium bowl, combine the remaining cornmeal, all-purpose flour, brown sugar, salt, baking powder, and baking soda.
5. Combine Wet Ingredients: Now, pour the buttermilk, sour cream, and eggs into the cornmeal mixture and mix it well with a spatula. Gently fold in the sauteed pancetta and onions.
6. Prepare the Pan: Once the oven has reached 400° F, remove the skillet from the oven. Add the remaining 3 tablespoons of butter to the skillet and swirl around until it melts. Pour any excess butter into the cornmeal mixture.
7. Combine Pancetta, Onions, and Batter: Fold the sauteed pancetta and onions into the cornmeal mixture, stirring until just combined. Be careful not to overmix as it can make the cornbread tough.
8. Bake the Cornbread: Carefully pour the batter into the hot skillet, smoothing out the top. Bake for about 20 minutes or until the cornbread turns golden brown. You can check its doneness by inserting a toothpick into the center- it should come out clean. Note that the exact baking time may vary depending on the size of your skillet.
9. Serve: Finally, remove the cornbread from the oven and let it cool slightly before serving. Enjoy it while it's warm for the best flavor and texture.

Expert Tips

• Use good quality cornmeal and pancetta. Both carry the flavor of the whole dish.
• Always preheat the skillet. This is what gives the cornbread its crispy crust.
• Watch the bake time. Ovens vary, so check for golden brown and a clean toothpick rather than relying on the clock alone.
• Let it cool a few minutes in the pan. It holds its shape better and is easier to slice.
• Store leftovers properly. Airtight at room temperature up to 2 days, or freeze up to 3 months.

You may also love Heather's sweet brown butter cornbread . If you're looking for something baked with cornmeal that's amazing, you have to try this savory corn rolls.

More Recipes Like This

• Italian Almond Biscotti
• Black Bean Sweet Potato Chili
• Sweet Corn Spoonbread
• Traditional Spaghetti alla Carbonar

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5 from 8 votes

Savory Cornbread (Pane di Mais con Pancetta)

Try our Pancetta Cornbread this holiday. Our all-time favorite cornbread recipe from scratch made even better with the addition of delicious pancetta. So easy to make and it goes great with any meal.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dinner

Keyword: cornbread, pancetta

Servings: 8 people

Author: Lora

Equipment

• cast iron skillet

Ingredients

US Customary - Metric

• ▢ ½ cup of pancetta diced
• ▢ 1 small onion chopped in small pieces
• ▢ 1 ¾ cups of cornmeal
• ▢ ½ cup of all-purpose flour
• ▢ 2 Tablespoons of brown sugar
• ▢ 1 teaspoon of salt
• ▢ 2 teaspoons of baking powder
• ▢ ½ teaspoon of baking soda
• ▢ 1 cup of buttermilk
• ▢ ⅓ cups of sour cream
• ▢ 2 large eggs
• ▢ 3 tablespoons of salted butter cut into large chunks

Instructions

• Preheat oven to 400° F. Place an 8 to 10-inch cast-iron skillet in the oven.
• Heat a small frying pan over a medium heat. Add a tablespoon of butter and melt. Add the onions and saute until softened, about 2 minutes. Saute for another 3 minutes, until the pancetta is very lightly browned. Turn off the heat and set aside.
• In a small saucepan, bring ¾ cups of water to a boil. Remove from heat and pour in ½ cup of the cornmeal. Stir rapidly until you have a warm mush.
• In a medium bowl, blend the remaining corn meal, flour, brown sugar, salt, baking powder, and baking soda.
• Add the buttermilk, sour cream, and eggs to the cornmeal mixture and mix well with a spatula. Fold in the pancetta and onions.
• Once the oven has reached the desired temperature, remove the pan from the oven. Add the remaining 3 tablespoons of butter to the pan and swirl to melt and grease the pan. Pour any excess butter into the cornmeal mixture.
• Fold the pancetta and onions into the cornmeal mixture and stir until just incorporated with a wooden spoon. Don't overwork the batter or the cornbread will be tough.
• Carefully add the batter to the hot pan and smooth out the top. Bake for 20 minutes or until golden brown (check it with a toothpick in the center, it should come out clean-baking time will vary depending on the size of the pan you used). Serve warm.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• No cast iron? an ovenproof skillet, a deep dish pie plate, or a square baking pan all work.
• No pancetta? bacon works perfectly here too.
• This bread does not last long, it is easy for it to disappear before the rest of the meal is even served.
• Storage: airtight container at room temperature up to 2 days, or freeze up to 3 months.

Nutrition

Serving: 8g

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