Description
This Skillet Pancetta Corn Casserole blends smoky pancetta, sweet corn, and Parmesan in a rich, creamy baked skillet.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- ½ cup sun-dried tomatoes in oil, chopped
- 1 cup Instant polenta (or cornmeal)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs, beaten
- 1 cup sour cream
- 1 cup heavy cream
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 6 leaves fresh basil, chiffonade (plus more for garnish)
- ¾ cup Parmesan cheese, shredded
Instructions
- Preheat & Prepare the Skillet
Preheat your oven to 375°F (190°C). Heat olive oil in a cast-iron skillet over medium heat. - Cook the Pancetta
Add diced pancetta to the skillet. Cook 5–7 minutes, stirring occasionally, until crispy and golden. Leave the rendered fat in the skillet for added flavor. - Add Sun-Dried Tomatoes
Stir in chopped sun-dried tomatoes and cook for an additional minute to blend flavors. Remove skillet from heat. - Mix Dry Ingredients
In a large bowl, combine instant polenta, baking powder, and salt. - Combine Wet Ingredients
In another bowl, whisk together eggs, sour cream, and heavy cream until smooth. - Bring It All Together
Add the wet mixture to the dry mixture, stirring until just combined. Fold in corn kernels, basil, Parmesan, and the pancetta mixture. - Bake the Casserole
Pour the mixture back into the skillet. Spread evenly. Bake for 25–35 minutes, or until puffed, golden, and set in the center. - Garnish & Serve
Let rest 10 minutes. Top with additional basil for a fresh, aromatic finish.
Notes
Fresh corn offers the sweetest flavor, but frozen works beautifully without thawing.
Parmesan can be swapped for Pecorino Romano for a sharper flavor.
If using standard cornmeal instead of polenta, texture will be slightly denser.
For a spicier version, add red pepper flakes or diced jalapeños.