Tuscan Cornbread With Asiago Butter Recipes

OH SOOOO GOOD ASIAGO-GREEN ONION CORNBREAD -- SMALL IRON SKILLET

Steps:

• Preheat oven to 450°F.
• Place bacon fat in 7-8 inch iron skillet and heat in preheated oven for 5-7 minutes.
• While skillet is heating, combine egg, pepper, sugar, milk, green onion, cheese, and cornmeal mix until well mixed.
• Remove skillet from oven and pour hot fat into cornbread mixture, and quickly combine.
• Pour cornbread batter into HOT skillet.
• Bake for 20 minutes at 450°F.
• Remove pan from oven ~ run table knife around edge of pan and lift baked cornbread up onto the blade of the knife to cool for 10-15 minutes before slicing! This will keep bottom of cornbread crisp!
• OR ~ Turn baked cornbread onto a wire rack to cool for 10-15 minutes before slicing!
• PLEASE NOTE: The following items or measurements are not included in the nutritional information / calorie count: bacon fat, asiago cheese. buttermilk cornmeal mix!

TUSCAN STYLE CORNBREAD (POLENTA BREAD)

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.