Cornbread Panzanella Salad

Cornbread Panzanella Salad | The Old Mill


Cornbread Croutons:


  1. Preheat the oven to 400 degrees, and grease a 12-inch cast iron skillet with vegetable oil. Place the skillet in the oven or on top of the stove to heat. For the batter, place the cornmeal in a large bowl, and stir in the buttermilk and vegetable oil until smooth. Pour the batter into the hot skillet, and place the skillet in the oven. Bake until it is lightly browned, about 16 to 20 minutes. Run a knife around the skillet and turn the cornbread out onto a rack to cool completely. Cut the cornbread into 1-inch squares.
  2. Reduce the oven heat to 350 degrees. Place 4 cups cornbread squares in a large bowl and toss with 2 tablespoons olive oil. Turn onto a baking sheet and spread them out in one layer. Place the pan in the oven, and bake the croutons until they are lightly browned, stirring once or twice during cooking, about 15 to 20 minutes. Remove the pan from the oven, and let the croutons cool.
  3. Place the olive oil in the same skillet over medium heat. Add the red onion and cook until it starts to soften, about 2 minutes. Add the corn, cumin, and salt and pepper. Cook until tender, 3 to 4 minutes. Turn off the heat, and set the mixture aside to cool slightly.
  4. Place the spinach or arugula in a large salad bowl. Spoon the corn mixture over the top, and add the sliced tomatoes and avocado. Season the top with salad and pepper to taste. Drizzle on your favorite vinaigrette. Garnish the top of the salad with the cornbread croutons, feta, and basil. Toss and serve.
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