Best Bonnies Cornbread Panzanella Salad Recipes

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CORNBREAD PANZANELLA



Cornbread Panzanella image

When serving a crowd, I'm always thinking of recipes that can be fully or partially made ahead. That's why this panzanella is so great. The traditional bread salad was a way to use up stale or leftover bread. I thought it would be fun to add a Southern spin and substitute day-old cornbread and toast it in bacon drippings. Sounds yummy right? Well, it is!

Provided by Kardea Brown

Categories     side-dish

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 23

3 slices thick-cut bacon
Day-old Cornbread, recipe follows, cut into 1-inch cubes
Vegetable oil, for the pan, optional
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds heirloom tomatoes, cut into bite-size pieces (about 6 cups)
1 cup fresh basil leaves, coarsely chopped, plus more for garnish, optional
2 tablespoons capers
1 English cucumber, seeded and cut into half-moons (about 2 cups)
1 small red onion, halved and very thinly sliced (about 1 1/2 cups)
Vegetable shortening or cooking spray, for the pan
1 cup all-purpose flour
1 cup plain cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons vegetable or canola oil
1 large egg

Steps:

  • Cook the bacon in a large cast-iron skillet over medium-high heat until browned and crisp, 5 to 8 minutes. Remove the bacon to a paper towel-lined plate to cool, reserving the drippings in the skillet, then chop.
  • Add half of the Cornbread cubes to the hot bacon drippings in the skillet and brown on all sides, 5 to 8 minutes. Remove from the skillet and let cool. Add vegetable oil to the skillet if it becomes dry, then brown the remaining cornbread cubes. Let cool.
  • Whisk together the olive oil, vinegar, mustard and garlic in a large bowl. Season with salt and pepper. Add the tomatoes, basil, capers, cucumber and onion. Toss well to coat. Cover and refrigerate until ready to serve, or serve right away.
  • Just before serving, add the cornbread cubes and bacon and toss. Garnish with additional basil, if desired.
  • Preheat the oven to 400 degrees F. Lightly grease a 9-inch baking pan with vegetable shortening or cooking spray.
  • Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, butter, vegetable oil and egg in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
  • Bake the cornbread until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Let cool on a wire rack.

MEXICAN PANZANELLA SALAD (CORNBREAD SALAD)



Mexican Panzanella Salad (Cornbread Salad) image

This beautiful layered salad is the perfect dish to take to the park for a picnic; the taste improves when made in advance. Cooking time includes chill time for salad.

Provided by Galley Wench

Categories     Cheese

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 27

6 -7 cups cornbread, torn into small pieces (day old works best)
10 slices bacon, crispy and crumbled
2 (15 ounce) cans black beans, rinsed and drained
2 cups fresh sweet corn (cooked) or 2 (11 ounce) cans whole kernel corn, drained
1 head romane lettuce, shredded
3 large slicing tomatoes, chopped
1 green bell pepper, seeded and chopped (or poblano)
1 red pepper, seeded and chopped
1 cup green onion, chopped
6 tablespoons cilantro, chopped (adjust to taste)
2 cups shredded cheddar cheese
2 avocados, chopped
1 lime, juice of
1 cup milk
1 tablespoon cider vinegar
1 cup mayonnaise
1 cup sour cream
2 tablespoons chipotle chiles in adobo, seeded and diced (adjust to taste)
1 tablespoon adobo sauce (adjust to taste)
1 jalapeno, minced (optional)
1 tablespoon minced red onion
2 tablespoons cilantro, minced
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon sugar (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Dressing:.
  • Add one tablespoon vinegar to milk and allow to set for 5 minutes.
  • Whisk together all the dressing ingredients in a bowl until smooth.
  • Note: Dressing can be made up to 2 days in advance and stored, covered in the refrigerator.
  • Assemble Salad:.
  • In small bowl mix chopped avocados and lime juice; set aside.
  • In a small bowl, combine the tomatoes, onions, peppers, and 2 tablespoons cilantro; set aside.
  • In large serving bowl spread 1/2 of corn bread over the bottom.
  • Top cornbread with lettuce, then 1/2 of black beans.
  • Spread 1/2 of tomato mixture over beans.
  • Top with 1/2 of corn, 1/2 of cheese and 1/2 of avocado/lime mixture.
  • Spoon 1/2 of dressing on top.
  • Sprinkle 1/2 of bacon crumbles and 2 tablespoons cilantro on top.
  • Repeat layer process, topping with bacon and cilantro.
  • Cover and chill for several hours before serving.

Nutrition Facts : Calories 459.5, Fat 30.6, SaturatedFat 9.2, Cholesterol 35.1, Sodium 520, Carbohydrate 37.7, Fiber 10.8, Sugar 5.9, Protein 13.1

CORNBREAD PANZANELLA



Cornbread Panzanella image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Sour Cream Cornbread, recipe follows, cut into 1-inch cubes
1 pound very ripe tomatoes, cut into 1-inch pieces
3 celery stalks, thinly sliced
3 scallions, thinly sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves
Cooking spray, for the skillet
1 1/4 cups self-rising buttermilk cornmeal mix
One 15-ounce can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs

Steps:

  • Preheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.
  • Meanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.
  • Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
  • In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.
  • Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

CORNBREAD PANZANELLA SALAD



Cornbread Panzanella Salad image

Make and share this Cornbread Panzanella Salad recipe from Food.com.

Provided by Juenessa

Categories     < 15 Mins

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 9

8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed Fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaf
1/3 cup extra virgin olive oil
1 lemon, juice and zest of
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Combine all the ingredients in a large bowl.
  • Toss gently to combine.
  • Place in a serving bowl and serve.

CORNBREAD PANZANELLA SALAD



Cornbread Panzanella Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 9

8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.

SOUTHERN PANZANELLA



Southern Panzanella image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 25

1/2 cup (1 stick) unsalted butter, melted
3 cups cubed day-old Skillet Cornbread (1-inch cubes), recipes follows
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon honey
1/2 teaspoon kosher salt
1 clove garlic, grated
1 pound collard greens, julienned
One 15-ounce can black-eyed peas, drained and rinsed
1 cup jarred sliced roasted red peppers, drained
1 cup cherry tomatoes, halved
8 ounces mozzarella pearls, drained
1/4 cup fresh basil leaves
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening, melted

Steps:

  • For the cornbread croutons: Preheat the oven to 350 degrees F.
  • Brush a baking sheet with 2 tablespoons of the melted butter. Gently arrange the Skillet Cornbread cubes on the buttered baking sheet and drizzle with the remaining melted butter. Sprinkle with the salt and pepper. Do not toss the cornbread or it will crumble. Bake, gently turning the cubes with tongs halfway through, until golden brown, 15 to 20 minutes. Allow the cornbread croutons to cool completely.
  • For the dressing: Add the olive oil, vinegar, pepper, honey, salt and garlic to a mason jar and shake.
  • For the salad: In a large bowl, combine the collards, black-eyed peas, red peppers, tomatoes, toasted cornbread croutons and dressing and toss gently. Add the mozzarella pearls to the bowl (setting aside a handful for garnishing) and toss them in with the rest of the salad.
  • Arrange the salad on a platter. Using tongs, bring some of the croutons to the top of the salad to garnish. Arrange the remaining mozzarella pearls around the salad and garnish with the basil leaves.
  • Preheat the oven to 450 degrees F.
  • Stir together the cornmeal, flour, baking powder and salt in a bowl until combined.
  • Stir together the buttermilk, whole milk and egg in a bowl or measuring cup with a fork. Add the baking soda and stir again, making sure it is evenly dissolved. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Slowly add 1/4 cup of the melted shortening to the batter, stirring until just combined.
  • Heat the remaining 2 tablespoons shortening over medium heat in a cast-iron skillet. Pour the batter into the hot skillet--it should sizzle. Spread with a spatula to even out the surface. Cook on stovetop for 1 minute. Transfer to the oven and bake until the top is golden brown and the edges are crispy, 20 to 25 minutes.

PEACH AND CORNBREAD PANZANELLA



Peach and Cornbread Panzanella image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Olive oil
1 loaf cornbread, cut into 1/2- to 1-inch cubes
Kosher salt
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup chopped capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large yellow peaches, cut into cubes
1 English cucumber, chopped
1 pint grape tomatoes, halved
1/2 red onion, thinly sliced
15 basil leaves, torn
6 slices prosciutto, for garnish, optional

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F. Oil a baking sheet.
  • Put the cornbread on the prepared baking sheet, drizzle with oil and season with salt. Bake until nicely toasted, about 15 minutes. Let cool completely.
  • For the dressing: Whisk the mustard, vinegar, oil, capers, salt and pepper together in a large bowl.
  • For the salad: Add the peaches, cucumbers, tomatoes and onions to the dressing and toss. Add in the cornbread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving.
  • Drizzle olive oil over the top. Place slices of prosciutto over the top.

BLUEBERRY CORNBREAD PANZANELLA



Blueberry Cornbread Panzanella image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 23

1 stick (1/2 cup) unsalted butter, melted
3 cups cornbread cubes (1-inch cubes), store-bought or homemade, recipe follows
Kosher salt and freshly ground black pepper
1 cup fresh blueberries
1/2 cup champagne vinegar
2 tablespoons honey
Zest of 1 lemon plus juice of 1/2 lemon
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ounces arugula
1 cup mixed cherry tomatoes, halved
1/4 cup fresh blueberries
2 ounces goat cheese, crumbled
1/2 cup fresh basil leaves, torn
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening

Steps:

  • For the cornbread croutons: Preheat the oven to 325 degrees F.
  • Grease a baking sheet with 2 tablespoons of the butter. Gently arrange the cornbread cubes on the baking sheet and drizzle with the remaining butter. Season with salt and pepper. Don't toss the cornbread or it will crumble.
  • Toast, gently turning halfway through, until golden brown, 16 to 18 minutes. Allow it to cool 5 to 7 minutes before moving to a serving platter.
  • For the vinaigrette: Put the blueberries, champagne vinegar, honey and lemon zest and juice in a small saucepan over medium heat. Bring to a low simmer and cook until thickened slightly, about 5 minutes. Let cool slightly.
  • Transfer the blueberry mixture to a blender and puree at low speed. Increase to medium and slowly drizzle in the oil, allowing it to emulsify. Season with salt and pepper. Pour into a pitcher or container. If making ahead, the vinaigrette can be made up to 48 hours in advance and refrigerated in an airtight container. Shake to emulsify if separated.
  • For the salad: To assemble on a platter, layer half the arugula, half the croutons and half the tomatoes, then repeat with the remaining arugula, croutons and tomatoes. Top with the blueberries and goat cheese. Drizzle with the vinaigrette and top with the torn basil.
  • Preheat the oven to 450 degrees F.
  • Stir together the cornmeal, flour, baking powder and salt in a bowl.
  • Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
  • In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
  • In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

BONNIE'S CORNBREAD PANZANELLA SALAD



BONNIE'S CORNBREAD PANZANELLA SALAD image

This recipe is one of our favorites. My husband made it for our Christmas dinner one year. It quickly became a favorite at our dinner table. This is a perfect holiday dinner salad with the red, green and white colors, great for company, and it really gets the raves. Talk about a burst of flavor. This salad has it. Enjoy!

Provided by BonniE !

Categories     Other Salads

Time 15m

Number Of Ingredients 8

2 cups of cubed corn bread
1/2 cup grape tomatoes
1/2 cup small cubed fontina cheese--don't substitute
1/4 cup chopped basil (fresh only)
1/3 cup extra virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • 1. Make the cornbread ahead so it is ready for you to prepare the salad. Cut the cornbread into small cubes. Jiffy mix is okay to use.
  • 2. Combine the cornbread, tomatoes, fontina cheese and basil leaves in a small serving bowl. Set bowl in the fridge until dinner time.
  • 3. Make the dressing. In a pint jar, combine the olive oil, lemon zest, lemon juice, salt and pepper. Put a lid on it, shake the bottle and place in the fridge until dinner time.
  • 4. When you are ready to serve the salad, shake the dressing, pour it over the ingredients in the serving bowl, and mix very gently to combine without tearing up the cornbread. Do a taste test to make sure it has enough salt. Serve immediately.

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