Tuscan cornbread with Asiago butter is a delectable treat that combines the hearty flavors of cornmeal and Asiago cheese. Originating from the vibrant region of Tuscany in Italy, this savory bread is known for its distinct texture and rich taste. As a versatile dish, it can be enjoyed as a side dish, appetizer, or even as a main course paired with a crisp salad. Whether you're a seasoned cook or a novice in the kitchen, this recipe guide will provide you with step-by-step instructions, ingredient recommendations, and helpful tips to create the perfect Tuscan cornbread with Asiago butter. Let's embark on a culinary journey to discover the secrets behind this delightful Italian-inspired dish.
Check out the recipes below so you can choose the best recipe for yourself!
TUSCAN CORNBREAD WITH ASIAGO 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
Provided by Taste of Home
Time 45m
Yield 8 servings (1-1/4 cups butter).
Number Of Ingredients 20
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.
ARTISAN ASIAGO BREAD
This large, flour-sprinkled loaf looks and tastes like it came from a bakery. When you slice it, you'll find pockets of cheese scattered throughout.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 24
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
- Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
- Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
- Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
- Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
- Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Fat 1/2, ServingSize 1 Slice, TransFat 0 g
CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
ASIAGO CHEESE BUTTER
Great for adding flavor to your favorite steak or schmearing all over your favorite bread. Freezes easily until needed. Great for adding flair or a special touch to your dinner table.
Provided by PalatablePastime
Categories Spreads
Time 10m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Mix together ingredients until smooth.
- Chill until needed or roll in waxed paper into logs and chill or freeze until needed.
- Use on breads, steaks, chicken, chops, hot vegetables, etc.
Nutrition Facts : Calories 2170.1, Fat 245.5, SaturatedFat 155.5, Cholesterol 650.7, Sodium 1743.4, Carbohydrate 0.2, Sugar 0.2, Protein 2.6
TUSCAN STYLE CORNBREAD (POLENTA BREAD)
An unusual cornbread with pancetta, sun-dried tomatoes, and rosemary baked right in. Can be made in a 10-inch cast iron skillet or a 9 inch round cake pan.
Provided by threeovens
Categories Quick Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F In a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. Remove from oven and swirl oil around to coat bottom and sides.
- Meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. Crumble in bacon, then stir in tomatoes, shallot, and rosemary. Add dry cornmeal mixture and stir just until moistened. Pour batter into skillet or cake pan. Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
- Cut into wedges and serve with softened butter.
Nutrition Facts : Calories 252.3, Fat 10, SaturatedFat 3.9, Cholesterol 58, Sodium 701, Carbohydrate 36.2, Fiber 4.3, Sugar 11.4, Protein 7.9
Tips:
- Use fresh corn kernels for the best flavor. If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
- Don't overmix the batter. Overmixing will make the cornbread tough.
- Bake the cornbread in a preheated oven. This will help it rise evenly.
- Serve the cornbread warm with Asiago butter or your favorite topping.
Conclusion:
Tuscan cornbread with Asiago butter is a delicious and easy-to-make side dish that is perfect for any occasion. With its moist and flavorful interior and crispy exterior, this cornbread is sure to be a hit with everyone at your table. So next time you're looking for a tasty and satisfying side dish, give Tuscan cornbread with Asiago butter a try. You won't be disappointed!
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