Apple Wood-Smoked Cheddar and Pancetta Cornbread | Blue Flame Kitchen

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