Delicious Cornbread Panzanella Salad

Kitchen Bites this week with Chef Bob Dillon from the Sail Loft Restaurant in Padanaram features a twist on a salad. Cornbread Panzanella Salad, An Italian salad with a Southwestern Twist, another tasty treat from the chef's kitchen. Grab your apron and get ready for another tasty recipe!

Cornbread Panzanella Salad, An Italian salad with a Southwestern Twist.

Ingredients:

1 box of Jiffy Corn Muffin Mix

1/2c Buttermilk(or light cream)

1/2c canned creamed corn

1 Jalapeno

Pepper

Cornbread: I suggest using a box of Jiffy Corn Muffin Mix like my Mom did, However I substitute the liquid in the recipe for half creamed corn and half buttermilk. This waver from the recipe adds moisture and richness to the finished product. For our first Southwestern twist I added a 1/2 cup of shredded sharp white cheddar and 1 fresh Jalapeno Pepper cut in half, seeded, and diced 1/8 inch dice.(very small)

I also suggest using a loaf pan rather than a square pan. Bake at 325 f until toothpick comes out clean in the center.

After Cornbread has cooled, remove from pan, and using a serrated knife cut into 1 inch cubes and spread out the cubes on a no stick cookie sheet and bake again at 400 f for 15 minutes or until crispy on the outside.

That may seam like a lot to do for one ingredient, but it is the star of the Panzanella show.

1 12oz bag or box of Spring Mix salad greens

1 head of Romaine Lettuce

1 14oz can of black beans.( drained and rinsed)

1 8oz bag of shredded sharp white cheddar

3 red peppers, cut in half, seeded, then grill 3 minutes on each side. cool and cut into 1 inch pieces

2 red onions, pealed and sliced thick (1 inch) then grill 3 minutes on each side. cool and cut into 1 inch pieces

4 Poblano Peppers (same treatment as the red peppers)

3 Beefsteak Tomatoes (1 inch dice)

Dressing:

In a blender add: 1/2c rice wine vinegar, 1T of Dijon Mustard, a pinch of cayenne pepper, a pinch of sea salt, and 3T of fresh Cilantro. Start blender with the lid on, open lid and drizzle in 1c of extra virgin olive oil and blend for 1 minute.

In a large bowl add your Spring mix, Romaine, black beans, cheddar, and vegetables.

Lightly dress and gently toss the ingredients.

Now add the crunchy cornbread cubes and toss one more time and serve.

All of these ingredients can be made ahead of time but once they are assembled the salad should be served immediately so the cornbread keeps its crunch.