Makes 8 Small Tins
656g Baker’s Field Flour & Bread Cornmeal
54g Baking Powder
9g Baking Soda
528g Boiling Water
4T Pancetta Drippings
1089g Ricotta from The Lone Grazer Creamery
Combine 328g cornmeal with boiling water and let sit for 15 minutes.
Cut pancetta into strips and bake in oven until lightly golden. Dice the strips.
In a medium sized bowl, combine dry ingredients.
With your mixer on low speed, combine eggs, honey, pancetta drippings and ricotta.
Over three add in’s, slowly combine dry ingredients and cornmeal water mixture to your wet ingredients. Don’t over mix. Add diced pancetta to the batter.
Bake in 8 small tins at 375 degrees for 18 minutes, or until a skewer comes out clean but not dry.