CORNBREAD PANZANELLA

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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.

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