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Tuscan Cornbread with Asiago Butter

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Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 20 min.

Makes

8 servings (1-1/4 cups butter)

Updated: Jan. 01, 2018
I had some fresh basil on hand and needed to find a use for it. Peering into my pantry, I saw a bag of cornmeal and figured that cornbread with a Tuscan twist would be delicious. During peak tomato season, I substitute the canned tomatoes with fresh—just remove the skins, seed and finely dice.—Michelle Anderson, Eagle, Idaho
Tuscan Cornbread with Asiago Butter
Tuscan Cornbread with Asiago Butter Recipe photo by Taste of Home
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Ingredients

  • 2 ounces sliced pancetta or bacon strips, finely chopped
  • 1 to 2 tablespoons olive oil, as needed
  • 1-1/2 cups white cornmeal
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/4 cup minced fresh basil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • BUTTER:
  • 1 cup butter, softened
  • 2 tablespoons olive oil
  • 1/3 cup shredded Asiago cheese
  • 2 tablespoons thinly sliced green onion
  • 1-1/2 teaspoons minced fresh basil
  • 1/2 teaspoon minced fresh oregano
  • 1 garlic clove, minced, optional

Directions

  1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve drippings in skillet. If necessary, add enough oil to measure 2 tablespoons drippings.
  2. In a large bowl, whisk cornmeal, flour, baking powder and salt. In another bowl, whisk eggs, buttermilk, basil and garlic until blended; stir in tomatoes. Add to flour mixture; stir just until moistened. Fold in olives and pancetta.
  3. Place skillet with drippings in oven; heat 2 minutes. Tilt pan to coat bottom and side with drippings. Add batter to hot pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pan on a wire rack.
  4. Meanwhile, in a small bowl, beat butter until light and fluffy. Beat in oil until blended; stir in cheese, green onion, basil, oregano and, if desired, garlic. Serve 1/2 cup butter mixture with warm cornbread (save remaining butter for another use).
Editor's Note:If desired, remaining butter may be shaped into a log. Wrap butter in plastic; refrigerate for a week or freeze for several months. To use, unwrap and slice; serve with bread, pasta, vegetables, seafood or poultry.

Nutrition Facts

1 wedge with 1 tablespoon butter: 329 calories, 18g fat (8g saturated fat), 79mg cholesterol, 695mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 8g protein.