Cornbread Panzanella Salad LeighWebber
Photo by Leigh Webber

6-8 servings

  • 1 pint teardrop tomatoes, cut in half
  • 2 cucumbers – cut in half, seeded, cut into half moons ⅛-inch thick
  • 2 each large red and golden beets roasted
  • 2 tablespoons chiffinade basil
  • 1 tablespoon chopped thyme
  • 2 cups toasted diced cornbread
  • 1 tablespoon garlic
  • 2 bunches Frisse lettuce, rough cut
  • Salt & pepper to taste
  • ½ cup grated fontina cheese
  • For the Cornbread
  • 8 ounces butter, softened (plus 2 tablespoons for pan and cubes)
  • 2 ounces sugar
  • 2 ounces powdered sugar
  • 2 eggs, beaten
  • 1¼ cup milk
  • 1⅓ cups cornmeal
  • 1¼ cups all-purpose flour
  • 2 tablespoons baking powder
  • Dressing
  • 2 teaspoons salt
  • ¼ cup lemon juice
  • ½ cup olive oil

To Assemble

  1. Mix all ingredients, except the grated fontina, together in a large bowl. Add a little dressing at a time to the salad until to your liking. Salt and pepper to taste. Top with cheese and serve.


  1. Preheat oven to 350 degrees. Butter a 10X14 inch square pan.
  2. In large mixing bowl whip together the butter, sugar, and powdered sugar until in looks creamy. Add the eggs and continue mixing. While mixing add, a little at a time, the dry ingredients and then a little of the milk.
  3. Continue by alternating both ingredients a little at a time until all ingredients are blended. Place in a buttered pan and bake for 25-30 minutes or until golden brown.
  4. Remove from oven and let cool. Cut into ¼ inch squares for salad. Toss together in a bowl with melted butter. Toast in oven on sheet tray until browned.


  1. Mix together in a bowl.

*Note: To roast beets, coat lightly in oil, place on sheet tray, roast in oven at 375 degrees until fork tender. Remove from oven and let cool. Take a towel and remove the skin from the beats. Cut into a medium dice. Set aside.

  • from John Zucker of Cru Catering in Charleston, SC

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