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    You are in: Home / Recipes / Cornbread Panzanella Recipe
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    Cornbread Panzanella

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Lawsome's Note:

    This is my own interpretation of a cornbread salad I had in a local restaurant. I love the combination of flavors. I've included a recipe for cornbread, but you can replace it with another.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425.
    2. 2
      Generously butter an 8 inch square pan.
    3. 3
      Mix cornmeal, flour, sugar, honey, baking powder, salt and baking soda.
    4. 4
      Stir together sour cream, eggs and melted butter.
    5. 5
      Add to the dry ingredients; stir until just combined.
    6. 6
      Pour into the pan.
    7. 7
      Bake about 20 minutes, until a toothpick comes out clean.
    8. 8
      Cool 5 minutes, turn out onto cutting board.
    9. 9
      Let cool 10 more minutes, then cut into 1 inch cubes.
    10. 10
      Make sure oven is at 450, then toss the cornbread with 3 tbsp oil, salt and pepper.
    11. 11
      Bake 15 minutes.
    12. 12
      Let cool slightly.
    13. 13
      Return to bowl; add tomatoes, onion and salt.
    14. 14
      Whisk remaining oil and vinegar, then drizzle over salad.
    15. 15
      Stir in havarti and basil, if using.
    16. 16
      Serve.

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    Ratings & Reviews:

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    Nutritional Facts for Cornbread Panzanella

    Serving Size: 1 (254 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 631.1
     
    Calories from Fat 394
    62%
    Total Fat 43.7 g
    67%
    Saturated Fat 17.7 g
    88%
    Cholesterol 136.6 mg
    45%
    Sodium 1130.2 mg
    47%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 2.8 g
    11%
    Sugars 12.1 g
    48%
    Protein 14.7 g
    29%

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