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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.
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