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.
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fatima Ali Nuhu
[email protected]Overall, I was disappointed with this recipe. I won't be making it again.
william russell
[email protected]I think this recipe needs more seasoning. It's a bit bland for my taste.
Rodger Fitzgerald
[email protected]I found the instructions a bit confusing. I'm not sure if I did something wrong, but my cornbread didn't turn out as expected.
Akarsm Bhai
[email protected]This cornbread is a bit too dry for my taste.
Sarkodie Beatrice
[email protected]I substituted goat cheese for the Asiago cheese, and it was still delicious.
Colin Campbell
[email protected]This cornbread is a great way to use up leftover polenta.
Damith Susantha
[email protected]I was a bit skeptical about the Asiago butter, but it really does add a nice flavor to the cornbread.
Kay Smith
[email protected]This recipe is a keeper! I'll definitely be making this cornbread again and again.
Eddie Rylin
[email protected]This is the best cornbread recipe I've ever tried. It's easy to make and always turns out perfect.
HK Muhammadi
[email protected]I love the crispy edges of this cornbread. It's the perfect side dish for grilled chicken or fish.
Tota Kobiraj
[email protected]This cornbread is so moist and flavorful. The Asiago butter adds a touch of richness that takes it to the next level.
Salina Ramtel
[email protected]Wow, this Tuscan cornbread is a hit! The combination of cornmeal, Asiago cheese, and herbs is divine. I served it with a hearty bowl of chili, and it was the perfect comfort food for a cold night.