Cornbread Panzanella
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 236.59 ml yellow cornmeal
- 236.59 ml all-purpose flour
- 29.57 ml sugar
- 29.57 ml honey
- 9.85 ml baking powder
- 7.39 ml salt
- 2.46 ml baking soda
- 236.59 ml sour cream
- 2 eggs
- 59.14 ml butter, melted
- 118.29 ml olive oil
- salt and pepper
- 2 large tomatoes, chopped
- 1 small red onion, thinly sliced and chopped
- 118.29 ml balsamic vinegar
- 170.09 g dill havarti cheese, cut into 1/4 in cubes
- 6-8 leaf fresh basil, chopped
directions
- Preheat oven to 425.
- Generously butter an 8 inch square pan.
- Mix cornmeal, flour, sugar, honey, baking powder, salt and baking soda.
- Stir together sour cream, eggs and melted butter.
- Add to the dry ingredients; stir until just combined.
- Pour into the pan.
- Bake about 20 minutes, until a toothpick comes out clean.
- Cool 5 minutes, turn out onto cutting board.
- Let cool 10 more minutes, then cut into 1 inch cubes.
- Make sure oven is at 450, then toss the cornbread with 3 tbsp oil, salt and pepper.
- Bake 15 minutes.
- Let cool slightly.
- Return to bowl; add tomatoes, onion and salt.
- Whisk remaining oil and vinegar, then drizzle over salad.
- Stir in havarti and basil, if using.
- Serve.
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RECIPE SUBMITTED BY
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