Cornbread Panzanella Recipe

Name: Cornbread Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; ⅛ cup sugar; ⅛ cup honey; 2 teaspoons baking powder; 1 ½ teaspoons salt; ½ teaspoon baking soda; 1 cup sour cream; 2 eggs; ¼ cup butter, melted; ½ cup olive oil; salt and pepper; 2 large tomatoes, chopped; 12 small red onion, thinly sliced and chopped; ½ cup balsamic vinegar; 6 ounces dill havarti cheese, cut into 1/4 in cubes; 6 -8 leaves fresh basil, chopped

Servings: persons

1 cup yellow cornmeal
1 cup all-purpose flour
⅛ cup sugar
⅛ cup honey
2 teaspoons baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
1 cup sour cream
2 eggs
¼ cup butter, melted
½ cup olive oil
salt and pepper
2 large tomatoes, chopped
12 small red onion, thinly sliced and chopped
½ cup balsamic vinegar
6 ounces dill havarti cheese, cut into 1/4 in cubes
6 -8 leaves fresh basil, chopped

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.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 cup all-purpose flour, ⅛ cup sugar, ⅛ cup honey, and more.

Yes, Cornbread Panzanella falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Panzanella

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