The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Cornbread Panzanella Salad


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

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.
Print Recipe