Taste of Home
Tuscan Cornbread with Asiago Butter
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 8 servings (1-1/4 cups butter).
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
Ingredients
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2 ounces sliced pancetta or bacon strips, finely chopped
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1 to 2 tablespoons olive oil, as needed
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1-1/2 cups white cornmeal
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1/2 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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2 large eggs, room temperature
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1 cup buttermilk
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1/4 cup minced fresh basil
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1 garlic clove, minced
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1 can (14-1/2 ounces) diced tomatoes, drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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BUTTER:
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1 cup butter, softened
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2 tablespoons olive oil
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1/3 cup shredded Asiago cheese
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2 tablespoons thinly sliced green onion
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1-1/2 teaspoons minced fresh basil
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1/2 teaspoon minced fresh oregano
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1 garlic clove, minced, optional
Directions
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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.
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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.
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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.
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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).
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.
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