Gusto
Gusto

Cornbread Panzanella Salad

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  • Serves:

    4-6

Ingredients

Cornbread

  • 1 cup (240 ml) cornmeal
  • 1 cup (240 ml) all-purpose flour
  • 1 ½ tsp (8 ml) baking powder
  • ¼ cup (60 ml) sugar
  • 2 large eggs
  • 1 cup (240 ml) milk
  • ¼ cup (60 ml) butter, melted

Cornbread and Herb Croutons

  • 1 loaf of cornbread, cut into cubes
  • 1 ½ tbsp (23 ml) olive oil
  • 1 ½ tbsp (23 ml) butter
  • 1 clove of garlic, minced
  • 1 tsp (5 ml) thyme
  • 1 tsp (5 ml) oregano

Panzanella

  • cornbread croutons
  • ½ cup (120 ml) olive oil
  • 2 red peppers, chopped into bite size pieces
  • 4 large plum tomatoes, cubed
  • 1 large red onion, sliced
  • 1 cup (240 ml) cucumber, Sliced into bite size pieces
  • 3 cloves garlic, finely chopped
  • ¼ cup (60 ml) red wine vinegar
  • 2 oz. (56 g) of capers
  • 1 cup (240 ml) pitted black olives, roughly chopped
  • salt and pepper, to taste
  • basil leaves, to garnish
  • 1 cup (240 ml), shaved Parmesan

Directions

Cornbread

  1. All cornbread ingredients should be at room temperature.
  2. Preheat oven to 375F (190C).
  3. Grease pan with butter or oil and place in the oven for 5-10 minutes.
  4. In a large mixing bowl, whisk together cornmeal, flour, baking powder, sugar and salt.
  5. Once well mixed, add eggs, milk and butter.
  6. Do not overwork the dough, but ensure that it is smooth.
  7. Remove hot pan from the oven and pour in the batter.
  8. Immediately put the pan back in the oven.
  9. Bake for 18-20 minutes, or until firm.
  10. Remove from the oven and let cool at room temperature for 30 minutes.

Croutons

  1. Heat oil and butter in a skillet over medium-high heat.
  2. Add cubes of cornbread and cut on each side for 1-2 minutes, or until golden brown.
  3. Add garlic and herbs, and cook for 2 minutes.
  4. Remove from heat and reserve for salad.

Salad

  1. In a large bowl, mix all ingredients together except for basil and Parmesan.
  2. Garnish with basil leaves and Parmesan.
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