TUSCAN CORNBREAD WITH ASIAGO BUTTER

Tuscan Cornbread with Asiago Butter image

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

Provided by Taste of Home

Time 45m

Yield 8 servings (1-1/4 cups butter).

Number Of Ingredients 20

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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

Steps:

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., 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., Place skillet with drippings in oven; heat 2 minutes. Tilt pan to coat bottom and sides 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., 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 : Calories 329 calories, Fat 18g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.