Tuscan Style Cornbread (Polenta Bread)

Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 3/4 cups half-and-half or 1 3/4 cups light cream
• 2 eggs, lightly beaten
• 3/4 cup pancetta, small dice (cooked crisp and drained) or 9 slices bacon, chopped (cooked crisp and drained)
• 1 (8 ounce) jar sun-dried tomatoes, chopped (packed in oil)
• 1 tablespoon shallot, chopped
• 1 tablespoon fresh rosemary, chopped
• butter, softened (optional)