Mexican Panzanella Salad Cornbread 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 SALAD

Steps:

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