Tuscan Cornbread With Asiago Butter Recipe

Name: Tuscan Cornbread With Asiago Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat oven to 400u00b0. 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 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.
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).

1472

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Tuscan Cornbread With Asiago Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tuscan Cornbread With Asiago Butter

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