Skillet cornbread panzanella salad
Recipe by Courtney Glantz
INGREDIENTS FOR PANZANELLA SALAD
4 cups cornbread in 1/2 inch cubes (bought or 'skillet cornbread' (recipe follows)
1/2 cup olive oil
2 large heirloom tomatoes, the freshest you can find
1/2 small red onion, thinly sliced
1/4 cup red wine vinegar
salt & pepper
8 basil leaves, julienned
smoked mozzarella, cut into small chunks
1 avocado, 1/2 inch cubes
INGREDIENTS FOR SKILLET CORNBREAD
2 TBS olive oil
1 1/2 cups yellow cornmeal
1/2 cup flour
3 TBS sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp salt
2 cups buttermilk, well shaken
2 large eggs, lightly beaten
2 TBS unsalted butter, melted and cooled
1. Preheat oven to 425 degrees.
2. Toss the cornbread cubes with 3 TBS olive oil, salt, and pepper and toast in the oven until golden, about 15 minutes. Let the cornbread cool slightly.
3. Combine the tomatoes, onion, salt & pepper, mozzarella, and toasted corn bread in a large bowl and toss. Whisk together the remaining olive oil with the red wine vinegar and drizzle over the salad. Add the basil and avocado and toss gently together. Serve immediately.
4. FOR CORNBREAD
5. Preheat oven to 425 degrees.
6. Pour the olive oil in a large cast iron (or other ovenproof) skillet and coat the bottom and sides. Place in the oven to warm.
7. Mix together all of the dry ingredients. Add in the buttermilk, eggs, and butter and mix until just combined.
8. Remove the hot skillet from the over, pour the batter in, and bake for 20 minutes. Let stand for 10 minutes before cutting.
starters, side dish February 18, 2016 16:41
Author a-life-from-scratch.com/
No one has liked this recipe.
No comments yet.