Southern Panzanella Salad
 
Makes 6 Servings
Ingredients
  • Classic Buttermilk Cornbread (recipe follows), cut into 1-inch pieces
  • ¼ cup unsalted butter, melted
  • 1 teaspoon Creole seasoning
  • 2 ears corn, shucked
  • 4 cups shredded romaine lettuce
  • 1 cup halved grape tomatoes
  • 1 cup chopped cucumber
  • 1 cup cooked lima beans, cooled
  • 1 cup shredded smoked Gouda cheese
  • ½ cup sliced red onion
  • ½ cup crumbled cooked bacon
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons stone-ground mustard
  • 2 teaspoons honey
  • ½ teaspoon kosher salt
  • ¼ cup olive oil
Classic Buttermilk Cornbread
  • 6 tablespoons unsalted butter
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2½ cups whole buttermilk
  • 2 large eggs
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss together Classic Buttermilk Cornbread pieces, melted butter, and Creole seasoning until well combined. Spread in a single layer on prepared pan.
  3. Bake until golden brown and crispy, 25 to 30 minutes. Let cool for 15 minutes.
  4. Heat a large skillet over medium-high heat. Add corn, and cook, turning occasionally, until charred on all sides, 7 to 10 minutes. Let cool enough to handle. Cut kernels from cob, and let cool completely.
  5. In another large bowl, gently toss together toasted cornbread, corn, lettuce, tomatoes, cucumber, lima beans, cheese, onion, and bacon until combined.
  6. In a small bowl, whisk together mayonnaise, vinegar, mustard, honey, and salt. Whisk in oil in a slow, steady stream until fully combined. Drizzle over salad.
Classic Buttermilk Cornbread
  1. Preheat oven to 425°.
  2. Place a 10-inch cast-iron skillet in oven until very hot, about 8 minutes. Add butter to skillet; when butter melts, remove skillet from oven.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Make a well in center.
  4. In a medium bowl, pour melted butter from skillet. Whisk in buttermilk and eggs. Add butter mixture to cornmeal mixture, stirring just until combined. Carefully pour batter into hot skillet.
  5. Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/southern-panzanella-salad/