Cornbread Panzanella Salad Recipes

CORNBREAD PANZANELLA

Steps:

• Cook the bacon in a large cast-iron skillet over medium-high heat until browned and crisp, 5 to 8 minutes. Remove the bacon to a paper towel-lined plate to cool, reserving the drippings in the skillet, then chop.
• Add half of the Cornbread cubes to the hot bacon drippings in the skillet and brown on all sides, 5 to 8 minutes. Remove from the skillet and let cool. Add vegetable oil to the skillet if it becomes dry, then brown the remaining cornbread cubes. Let cool.
• Whisk together the olive oil, vinegar, mustard and garlic in a large bowl. Season with salt and pepper. Add the tomatoes, basil, capers, cucumber and onion. Toss well to coat. Cover and refrigerate until ready to serve, or serve right away.
• Just before serving, add the cornbread cubes and bacon and toss. Garnish with additional basil, if desired.
• Preheat the oven to 400 degrees F. Lightly grease a 9-inch baking pan with vegetable shortening or cooking spray.
• Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, butter, vegetable oil and egg in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
• Bake the cornbread until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Let cool on a wire rack.

CORNBREAD PANZANELLA

Steps:

• Preheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.
• Meanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.
• Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.
• Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

CORNBREAD PANZANELLA SALAD

Steps:

• Combine all the ingredients in a large bowl.
• Toss gently to combine.
• Place in a serving bowl and serve.

BONNIE'S CORNBREAD PANZANELLA SALAD

Steps:

• 1. Make the cornbread ahead so it is ready for you to prepare the salad. Cut the cornbread into small cubes. Jiffy mix is okay to use.
• 2. Combine the cornbread, tomatoes, fontina cheese and basil leaves in a small serving bowl. Set bowl in the fridge until dinner time.
• 3. Make the dressing. In a pint jar, combine the olive oil, lemon zest, lemon juice, salt and pepper. Put a lid on it, shake the bottle and place in the fridge until dinner time.
• 4. When you are ready to serve the salad, shake the dressing, pour it over the ingredients in the serving bowl, and mix very gently to combine without tearing up the cornbread. Do a taste test to make sure it has enough salt. Serve immediately.

MEXICAN PANZANELLA SALAD (CORNBREAD SALAD)

Steps:

• Dressing:.
• Add one tablespoon vinegar to milk and allow to set for 5 minutes.
• Whisk together all the dressing ingredients in a bowl until smooth.
• Note: Dressing can be made up to 2 days in advance and stored, covered in the refrigerator.
• Assemble Salad:.
• In small bowl mix chopped avocados and lime juice; set aside.
• In a small bowl, combine the tomatoes, onions, peppers, and 2 tablespoons cilantro; set aside.
• In large serving bowl spread 1/2 of corn bread over the bottom.
• Top cornbread with lettuce, then 1/2 of black beans.
• Spread 1/2 of tomato mixture over beans.
• Top with 1/2 of corn, 1/2 of cheese and 1/2 of avocado/lime mixture.
• Spoon 1/2 of dressing on top.
• Sprinkle 1/2 of bacon crumbles and 2 tablespoons cilantro on top.
• Repeat layer process, topping with bacon and cilantro.
• Cover and chill for several hours before serving.

CORNBREAD PANZANELLA SALAD

Steps:

• Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.