Muffins

• 1 cup unbleached all-purpose flour
• ⅔ cup medium ground cornmeal
• 1½ tablespoons sugar
• 2¼ teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 7 tablespoons unsalted butter, melted and cooled

Garnish

• 4 slices pancetta
• ½ teaspoon extra-virgin olive oil
• 1 medium Belgian endive, trimmed and leaves separated
• Sugar
• Salt
• Freshly ground pepper
• ¼ cup plain yogurt
• 1 tablespoon chopped chives

For the muffins: Heat oven to 350°. Butter 8 cups of a 12-cup muffin tin. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Add eggs and stir to combine. Slowly mix in milk. Add butter and whisk well to combine. Pour batter into prepared pan and bake until muffins are light golden, about 28 minutes.

For the garnish: In a medium nonstick skillet over medium heat, cook pancetta until crisp; drain on paper towels. Wipe fat from skillet, add oil and return to medium heat. Add endive and pinch of sugar, salt and pepper; cook until wilted then remove from heat.

In a small bowl, stir together yogurt and chives. Season to taste with salt and pepper. Serve muffins with endive, yogurt sauce and pancetta.