Caesar Salad with Spicy Pancetta and Cornbread Croutons

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Cornbread:

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 

Dressing:

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 

Salad:

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