September 17th, 2009 
duodishes 
When life gives you tomatoes and cornbread, make panzanella. Panzanella, you say? Yes, panzanella. It’s not just for the Italians. We love to try Southernized versions of dishes, and we’ve seen several versions of cornbread based panzanellas out there. It was time to give it a try. This is the summer bread salad of all summer bread salads, especially if you have a pint of cherry tomatoes that are just waiting to be used for something good. If you’re asking why cornbread, we’re sure you’ll have no doubts once you take a bite. The Southerner in us says thanks to whoever came up with the idea.
We’re well into September, but it’s still summer time in our hearts. Last weekend, there was an end of summer bbq and pool party. It’s never too September for a pool party, you know. We threw together this salad for the occasion. Sweet, bright, tangy and crunchy, this was one of the best ways to bide farewell to summer days.
Cornbread Panzanella – Serves 4 to 6
3 cups leftover cornbread, cubed
1 tablespoon unsalted butter
1 pint mixed cherry tomatoes, halved
1 medium red onion, diced
1 cucumber, peeled, deseeded and diced
10-15 fresh basil leaves, sliced
1/3 cup olive oil
1/4 cup balsamic vinegar
1/2 tablespoon dijon mustard
1 tablespoon maple syrup
Kosher salt
1. Melt butter in an oven safe pan or heavy skillet and add cornbread. Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard like croutons. Remove from oven and set aside until cool.
2. Whisk together olive oil, balsamic vinegar, mustard, zest and maple syrup. Salt to taste.
3. In a large bowl, toss cornbread with tomatoes, onion, cucumber and basil. Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.
Click HERE for the printable recipe.
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As a southern Italian, I wholeheartedly approve of your southern panzanella. Cornbread is such a great addition. It’s one of my favorite breads!
I am quite sad to say good-bye to summer as well! But at least with this you had it go out with a bang.
What a grat idea this is!! Using the cornbread instead of ordinary bread!! Clever!
Delicious too!
LOVE your version of Panzanella – perfect “goodbye summer” dish, for sure
never had this – but then I dont often eat the croutons in my salad…interesting!
That look exquisite, full of flavor. Delicious….
I’ve never seen cornbread panzanella before. I love the idea. I love cornbread. It not just reminds me of panzanella, but also of polenta. This dish is actually pretty darned Italian.
Looks great! Man, I can’t remember the last pool party I went to. Jealous. Heh.
What an awesome idea to make panzanella with cornbread.
Sometimes I actually add corn and tomatoes into the cornbread itself.
What a great idea! I love panzanella so much, I can’t believe I haven’t made it recently! Your cornbread version looks delish.
I love this idea! It’s like summer meets fall, Italian Panzanella meets Cornbread Dressing. Yum!
That DOES sound good! I would never thought of subbing corn bread, but I bet the sweetness really brings our the sweetness in the tomatoes. I will have to try it sometime.
Great idea to use the leftovers
I almost want to have leftover so I can make your panzanella 
totally fun! and I love the eyetalian hehe
I can just hear it now!
I always forget about using bread or cornbread for panzanella. Sounds delicious with the cherry tomatoes!
What a summery dish!
This is a great version of panzanella! Love the cornbread.
wow!!! superb and beautiful!! love the color!
nice substitution! love that.
Wow. That looks amazing. I’ve never had a panzanella with cornbread. Love those yellow pear tomatoes!
I’m sad summer is ending, but fall is my favorite season, so there’s a lot to look forward to too… like trying all your sweet potato recipes!
Oh — I love this idea!
Leftover corn bread is perfect for so many things.
Panzanella is brilliant… And I can think of countless variations. How about a Southern/Tex-Mex Panzanella with tomatoes, jalapenos and cilantro?
Great recipe – and timely too – we have all those ingredients on hand, save the cornbread but I might be persuaded to whip up a batch…. Yum!
Yes, it’s time to say goodbye to summer…
I love panzanella! The dish is wonderful! What a great idea to use cornbread!
I am a HUGE fan of cornbread so I bet I’d go gaga for this. Nice work, kids!
Hello!
That’s good way of using leftovers, looks quick and easy too.
Thanks for sharing!
Excellent idea! This looks delicious- and I LOVE Panzanella:)
I am so loving this dish, love your twist on it. Missed you guys while I was on hiatus, so enjoy your recipes. Such a lovely writing flow you have also.
Cornbread panzanella is a gorgeous idea! GREG
What a clever way to use left over cornbread for this bread salad and a great one too. Will kiv this when I make cornbread!:) thanks for sharing this
)
That panzanella looks delicious! I love your cornbread version!
Cheers,
Rosa
WoW! I could so dig into this right now!
Never thought of using cornbread. That looks so good!! Thank you
Going to have to try this one, the teardrop tomatoes are always a treat!
Thanks,
CCR =:~)
You are making me hungry and I thought I had prepared myself for a visit to your site by eating a big bowl of pasta first – drat. This dish looks wonderful.
Wow, that sounds fabulous. I love it when people use Southern elements in more traditional dishes. Would that be Southern fusion?
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[...] of those boxes was used up in some way. Lots of light, summery dishes were on the menu, including a panzanella, lettuce wraps and tomato salad. This time, another gift of carrots, celery, onions and potatoes [...]
[...] of those boxes was used up in some way. Lots of light, summery dishes were on the menu, including a panzanella, lettuce wraps and tomato salad. This time, another gift of carrots, celery, onions and potatoes [...]