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Cornbread Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12
Southern Panzanella Salad
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 6-8
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Southern Panzanella Salad
The Southern version of this Italian classic uses day-old cornbread.
Ingredients
- 1 box House-Autry Yellow Self-Rising Corn Meal Mix
- 1 cup thinly sliced red onion
- 1 cup halved cherry tomatoes such as sun gold or sweet 100's
- 3 cups seeded and diced heirloom tomatoes, a mixture is preferred
- 12 large basil leaves, cut into a chiffonade
- 3 tablespoons red wine vinegar
- 3 tablespoons fruity, like Sicilian, extra virgin olive oil
Directions
Following the recipe on back of the cornbread package for the 8-inch pan, Cut made cornbread into cubes, about 1-inch and let dry for a day, should measure 4 cups of cubes.
Preheat your oven to 350F.
Place the dry cornbread cubes on a baking sheet that has been lightly greased. Place in the oven and cook for about 4 minutes. Check the cornbread and turn them over. Cook about another 4 minutes. Remove from the oven and set aside.
In a large bowl, a wooden salad bowl works nicely, toss the onion, tomatoes, and basil leaves together. Add the red wine vinegar and olive oil, and toss again. Pour in the cornbread cubes and gently toss to combine. Taste and add salt and pepper if needed.
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