Cornbread Panzanella

1. 1

   1. Melt butter in an oven safe pan or heavy skillet and add cornbread. Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard like croutons. Remove from oven and set aside until cool.

2. 2

   2. Whisk together olive oil, balsamic vinegar, mustard, zest and maple syrup. Salt to taste.

3. 3

   3. In a large bowl, toss cornbread with tomatoes, onion, cucumber and basil. Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

No additional tips available.