CORNBREAD PANZANELLA
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
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
Steps:
- Combine all the ingredients in a large bowl.
- Toss gently to combine.
- Place in a serving bowl and serve.
CORNBREAD PANZANELLA
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
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.
PEACH AND CORNBREAD PANZANELLA
Provided by Katie Lee Biegel
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 23
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!
CORNBREAD PANZANELLA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
CORN BREAD PANZANELLA
Provided by Frank Stitt
Categories Salad Herb Olive Tomato Side Bake Roast Vinegar Cornmeal Cucumber Bell Pepper Summer Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Make corn bread croutons:
- Preheat oven to 450°F.
- Heat bacon fat in a 10-inch cast-iron skillet in middle of oven 5 minutes.
- While fat heats, whisk together cornmeal, flour, baking powder, and salt in a large bowl. Whisk together egg and milk in a small bowl, then add to dry ingredients, stirring just until combined.
- Carefully remove hot skillet from oven and stir scallions into hot fat (they will sizzle). Stir fat with scallions and melted butter into batter until just combined, then pour batter into hot skillet. Bake in middle of oven until a tester comes out clean, about 10 minutes. Turn corn bread out onto a rack and cool 15 minutes. (Leave oven on.)
- Cut corn bread into 3/4-inch cubes and spread in 1 layer in a shallow baking pan. Bake in upper third of oven until edges are golden, about 10 minutes, then cool in pan on a rack.
- Make salad:
- Roast red and yellow bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1-inch pieces.
- Whisk together vinegars, kosher salt, and black pepper in a large bowl, then add oil in a slow stream, whisking. Add tomatoes, onion, and olives to vinaigrette, tossing to coat, and marinate 10 to 15 minutes.
- Add roasted peppers, cucumbers, basil, mint, parsley, and croutons to bowl and toss.
MEXICAN PANZANELLA SALAD (CORNBREAD SALAD)
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
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
More about "bonnies cornbread panzanella salad recipes"
CORNBREAD PANZANELLA SALAD - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Side-DishServings 2
BLT CORNBREAD PANZANELLA - COOK NOURISH BLISS
From cooknourishbliss.com
PANZANELLA TUSCAN BREAD SALAD – BONNIE'S CHIC BOUTIQUE ...
From bonnieschicboutique.com
RECIPE: CORNBREAD PANZANELLA SALADTHIS PANZANELLA SALAD ...
From ruralintelligence.com
PANZANELLA SALAD WITH CORNBREAD CROUTONS - MEDITERRANEAN ...
From fooddiez.com
CORNBREAD PANZANELLA SALAD WITH CHERRY TOMATOES | LAST ...
From lastingredient.com
CORNBREAD PANZANELLA SALAD | THE LOCAL PALATE | RECIPE ...
From pinterest.com
SWEET CORN & ARUGULA PANZANELLA RECIPE - LOVE AND LEMONS
From loveandlemons.com
CORNBREAD PANZANELLA SALAD WITH PEACHES, CHICKEN ...
From chatelaine.com
BONNIE'S CORNBREAD PANZANELLA SALAD | RECIPE
From pinterest.com
BREAD SALAD DAYS: SUMMER CORNBREAD PANZANELLA WITH HONEY ...
From eatboutique.com
CORNBREAD PANZANELLA SALAD | PUNCHFORK
From punchfork.com
CORNBREAD PANZANELLA SALAD – THE SALTED TABLE
From thesaltedtable.com
PANZANELLA SALAD WITH CORNBREAD CROUTONS RECIPE | MYRECIPES
From myrecipes.com
RECIPES FOR CORNBREAD PANZANELLA SALAD WITH GROCERY LISTS ...
From saymmm.com
CORNBREAD PANZANELLA SALAD | GIADZY
From giadzy.com
CORNBREAD PANZANELLA | RICARDO
From ricardocuisine.com
CORNBREAD PANZANELLA SALAD – RECIPES NETWORK
From recipenet.org
SOUTHERN STYLE CORNBREAD SALAD - PINCH AND SWIRL
From pinchandswirl.com
CORNBREAD PANZANELLA SALAD | RECIPE | PANZANELLA SALAD ...
From pinterest.com
CORNBREAD PANZANELLA SALAD : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
CORNBREAD PANZANELLA SALAD - ZEST FOR COOKING
From zestforcooking.com
PANZANELLA SALAD WITH CORNBREAD CROUTONS 2 | MYRECIPES ...
From crecipe.com
"CORNBREAD PANZANELLA" - RECIPES ON SPOONACULAR
GRILLED CORNBREAD PANZANELLA SALAD WITH AVOCADO AND CORN ...
From thisishowicook.com
PANZANELLA SALAD RECIPE AND PANZANELLA DRESSING ...
From gritsandpinecones.com
VEGAN CORNBREAD PANZANELLA | MAKING PANZANELLA SALAD WITH ...
From thefullhelping.com
CORNBREAD PANZANELLA SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CORNBREAD PANZANELLA RECIPE | PANZANELLA RECIPE, RECIPES ...
From pinterest.ca
CORNBREAD SALAD A LA PANZANELLA | THE FOOD CONNECTION @ UK
From foodconnection.ca.uky.edu
CORNBREAD PANZANELLA SALAD RECIPE RECIPE
From crecipe.com
BLUEBERRY CORNBREAD PANZANELLA RECIPE - FOOD NEWS
From foodnewsnews.com
CORNBREAD PANZANELLA RECIPE - FOOD NEWS
From foodnewsnews.com
PANZANELLA SALAD WITH CORNBREAD CROUTONS - ALL INFORMATION ...
From therecipes.info
CORNBREAD PANZANELLA SALAD RECIPE - THERESCIPES.INFO
From therecipes.info
CORNBREAD PANZANELLA SALAD | RECIPE | YUMMY SALAD RECIPES ...
From pinterest.com
CORNBREAD PANZANELLA - LODGE CAST IRON
From lodgecastiron.com
CORNBREAD PANZANELLA SALAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CORN BREAD PANZANELLA RECIPES - FOOD NEWS
From foodnewsnews.com
BEST BLUEBERRY CORNBREAD PANZANELLA RECIPES | THE PIONEER ...
From foodnetwork.ca
You'll also love