Be sure to start the sour corn at least a week before making the panzanella salad.
- Make the sour corn: Dissolve pickling salt in water, then add peppercorns. Add corn to a large jar and pour saltwater mixture over top. Using a small weight, such as a saucer, weigh down corn to ensure kernels remain submerged in brine. Over the course of 5 to 7 days, check corn to see if it’s developed a sour flavor. When it has, skim white film of yeast from surface, then transfer corn with its liquid to clean jars. Store refrigerated for up to 6 months.
- Make the cornbread: Preheat oven to 350 degrees. In a small saucepan, melt butter and set aside. In a medium bowl, combine flour, cornmeal, sugar, baking powder, salt, and pepper. In a large bowl, whisk together melted butter, buttermilk, and eggs. Slowly incorporate flour mixture. Once combined, transfer to a greased baking dish and bake until top is golden brown and a toothpick inserted into center comes out clean, 20 to 25 minutes. Set aside to cool.
- Cut cornbread into cubes and toss in oil and spread on a baking sheet. Toast until edges brown, then set aside to cool.
- Make the salad: In a large saucepan, melt butter. Add walnuts and ½ teaspoon salt and toss to coat. Toast nuts until butter has browned slightly, 4 to 5 minutes. Remove from heat and set aside.
- In a large bowl, whisk together vinegar, mustard, olive oil, salt, pepper, and walnuts. Add sour corn and cucumbers. Toss gently, then top with blueberries and goat cheese.
From Eagle Street Soul.