The classic Italian Panzanella salad — a salad of fresh tomatoes, basil, and olive oil, with cubes of day-old bread added to soak up the juices — gets a decidedly southern twist in this fun recipe.

Swap out crusty bread for crusty cornbread

Instead of crusty bread, we use crusty cornbread, cut into cubes and returned to the oven to crisp up nicely before these croutons are turned onto the salad to soak up juices — just like its Italian cousin.

This colorful salad is an American twist on an Italian favorite, and it’s perfect to take to Fourth of July parties and potlucks. Much of this recipe can be made in advance, and you can toss it with the vinaigrette and add toppings just before serving.

But clearly, the croutons made from our Old Mill White or Yellow Self-Rising Cornmeal are the real star here. Made without an egg, the cornbread stays dense and moist and perfect for turning into crunchy, flavorful croutons.