Caesar Salad with Spicy Pancetta and Cornbread Croutons

Ingredients

• 1 1/4 cups coarsely ground cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/3 cup whole milk
• 2 large eggs, lightly beaten
• 8 tablespoons unsalted butter, melted, plus 1 tablespoon for greasing the pan
• 1 1/2 tablespoons Dijon mustard
• 2 large cloves garlic, grated
• Kosher salt and coarsely ground black pepper
• 1/2 cup lemon juice
• 1 tablespoon caper juice
• 2/3 cup olive oil
• 1/3 cup canola oil
• 3 anchovy fillets, finely chopped, plus 1/2 teaspoon anchovy oil, optional
• Parmesan, for grating
• 3 heads romaine, outer leaves discarded, washed, dried and cut into 1-inch pieces
• 16 to 20 thin slices pancetta, cooked crispy like bacon
• 1/2 teaspoon cayenne pepper

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