Tuscan Cornbread With Asiago Butter

• 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 400u0b0. 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).

bacon, olive oil, white cornmeal, allpurpose, baking powder, salt, eggs, buttermilk, fresh basil, garlic, tomatoes, olives, butter, olive oil, cheese, green onion, fresh basil, fresh oregano, garlic

Taken from www.tasteofhome.com/recipes/tuscan-cornbread-with-asiago-butter/ (may not work)