Ingredients
2 ounces sliced pancetta or bacon strips, finely chopped1 to 2 tablespoons olive oil, as needed1-1/2 cups white cornmeal1/2 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon salt2 large eggs, room temperature1 cup buttermilk1/4 cup minced fresh basil1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, drained1 can (2-1/4 ounces) sliced ripe olives, drainedBUTTER:1 cup butter, softened2 tablespoons olive oil1/3 cup shredded Asiago cheese2 tablespoons thinly sliced green onion1-1/2 teaspoons minced fresh basil1/2 teaspoon minced fresh oregano1 garlic clove, minced, optional
Preparation
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).
