How To Make Cornbread Panzanella | Recipe

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In this post, you will learn how to make Cornbread Panzanella and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Cornbread Panzanella.

The Ingredients:-

1/4 cup balsamic vinegar
1 pint mixed cherry tomatoes, halved
3 cups leftover cornbread, cubed
1 cucumber, peeled, deseeded and diced
1/2 tablespoon dijon mustard
10-15 fresh basil leaves, sliced
Kosher salt
Zest of 1 lemon
1 tablespoon maple syrup
1/3 cup olive oil
1 medium red onion, diced
1 tablespoon unsalted butter

The Instructions:–

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.
Whisk together olive oil, balsamic vinegar, mustard, zest and maple syrup. Salt to taste.
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.

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