Cornbread Panzanella

Ingredients

3 cups leftover cornbread, cubed
1 tablespoon unsalted butter
1 pint mixed cherry tomatoes, halved
1 medium red onion, diced
1 cucumber, peeled, deseeded and diced
15 fresh basil leaves, sliced
1/2 tablespoon dijon mustard
1 tablespoon maple syrup

Preparation

1
Melt butter in an oven safe pan or heavy skillet and add cornbread. Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard like croutons. Remove from oven and set aside until cool.
2
Whisk together olive oil, balsamic vinegar, mustard, zest and maple syrup. Salt to taste.
3
In a large bowl, toss cornbread with tomatoes, onion, cucumber and basil. Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

Tools

 



Comments

Melissa Peterman's picture

YUM!

Yield:

6

Added:

Thursday, December 10, 2009 - 4:16pm

Creator:

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