* If you want to make this truly gluten-free use gluten-free cornmeal (such as
Bob’s Red Mill Gluten Free Medium Cornmeal) and gluten-free flour (such as
Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* I recommend using
SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* I found diced prosciutto at Wegmans. If you don’t have access to that, ask the person at the deli counter to cut you a few thick pieces of prosciutto which you can dice at home.