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tasteofhome.com

Tuscan Cornbread with Asiago Butter

45min · 8 servings
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
taste_of_home
Taste of Home

Ingredients

Meat
• 2 oz Pancetta or bacon strips
Produce
• 1/4 cup Basil, fresh
• 2 Garlic clove
• 2 tbsp Green onion
• 1/2 tsp Oregano, fresh
• 1 can Tomatoes
Refrigerated
• 2 Eggs, large
Condiments
• 1 can Ripe olives
Baking & Spices
• 1/2 cup All-purpose flour
• 2 tsp Baking powder
• 1 1/2 cups Cornmeal, white
• 1/2 tsp Salt
Oils & Vinegars
• 3 tbsp Olive oil
Dairy
• 1/3 cup Asiago cheese
• 1 cup Butter
• 1 cup Buttermilk

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