How many servings does this recipe make?

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

What ingredients do I need for Cornbread Panzanella?

You need 10 ingredients. The key ingredients include: 1 pound cornbread, cut into 2 3/4-inch cubes (about 4 cups), 1 cup halved cherry tomatoes, 1 cup cubed fontina cheese (about 1/2-inch cubes), 1/2 hothouse cucumber, quartered and sliced, and more.

Is Cornbread Panzanella suitable as general?

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

How do I store leftover Cornbread Panzanella?

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 Recipe

Name: Cornbread Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cornbread, cut into 2 3/4-inch cubes (about 4 cups); 1 cup halved cherry tomatoes; 1 cup cubed fontina cheese (about 1/2-inch cubes); 1/2 hothouse cucumber, quartered and sliced; 1/2 cup chopped fresh basil; 2/3 cup extra-virgin olive oil; Zest of 1 lemon; Juice of 2 lemons; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Cornbread Panzanella

Eats Now Editorial Team · 584 kcal · General

Cornbread Panzanella – a delicious recipe with cornbread, tomatoes, fontina cheese, hothouse cucumber, fresh basil, extra-virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 General

Cornbread Panzanella

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