Cornbread Panzanella

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  cup yellow cornmeal
• 1  cup all-purpose flour
• 1⁄8 cup sugar
• 1⁄8 cup honey
• 2  teaspoons baking powder
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon baking soda
• 1  cup sour cream
• 2  eggs
• 1⁄4 cup butter, melted
• 1⁄2 cup olive oil
•  salt and pepper
• 2  large tomatoes, chopped
• 1⁄2 small red onion, thinly sliced and chopped
• 1⁄2 cup  balsamic vinegar
• 6  ounces  dill havarti cheese, cut into 1/4 in cubes
• 6 -8  leaves fresh basil, chopped

Directions

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