Cornbread Panzanella
This delightful blend of cornbread, colorful roasted vegetables and zesty dressing make for an unexpected and flavorful twist on a classic Italian salad.
Makes
Serving size
Ingredients
INGREDIENTS FOR DRESSING:
1 tablespoon honey
2 tablespoons champagne vinegar
⅓ cup olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
¼ teaspoon black pepper, freshly ground
INGREDIENTS FOR PANZANELLA
6 cups cornbread, cubed (store bought or homemade – nutrient analysis calculated with homemade cornbread)
1 ear (103 grams) corn, husked
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon black pepper, freshly ground
1 medium (119 grams) red pepper, chopped into matchsticks (4 ounces)
1 medium (196 grams) zucchini, diced into ¼ inch pieces
6 small (102 grams) cherry tomatoes, quartered (2 ounces)
1 small (28 grams) jalapeño, minced (1 ounce)
1 medium (110 grams) red onion, chopped (5 ounces)
¼ cup parsley, minced
1 chipotle chile in adobo sauce, rinsed and chopped (used La Morena® for nutrient analysis)
Special Equipment
Immersion blender or jar with lid
Instructions
- Preheat oven to 400°F.
- Place cubed cornbread in a large serving bowl.
- Roast the ear of corn prepped with olive oil, garlic powder, cumin and black pepper on a parchment lined sheet pan in the oven for 20 minutes.
- Prepare the dressing while the corn is roasting: combine the honey, vinegar, olive oil, mustard seeds, cumin seeds and pepper in a tall bowl or cylinder using an immersion blender or in a jar with a lid and shaking vigorously. Blend until all the ingredients are well incorporated.
- Combine the red pepper, zucchini, cherry tomatoes, jalapeño, red onion, parsley and chipotle adobo into the large serving bowl with the cubed cornbread.
- Pour dressing evenly over everything and mix well.
- Slice the roasted corn kernels off of the cob. Add to the salad bowl and mix well.
- Serve immediately.
Cooking Tip
This recipe offers a great opportunity to use up extra corn bread that you make to go with another meal, as cornbread can get hard or get moldy quickly.
Recipe Contributed by FamilyCook Productions
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