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Jalapeño Cornbread Panzanella Salad
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Jalapeño Cornbread Panzanella Salad

Jalapeño Cornbread Panzanella Salad with charred sweet corn, peppers, tomatoes, avocado, cilantro, onion, and cotija cheese. We love this flavorful summer salad!

Course: Side Dish, Salad
Cuisine: American, International, Vegetarian

Ingredients

For the Jalapeño Cornbread:
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal coarse ground
  • 4 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoons butter melted and cooled, unsalted
  • 3 tablespoons canola oil
  • 2 egg large
  • 1 cup corn fresh sweet kernels
  • 1 jalapeño diced, seeds removed
For the Dressing:
  • 1/4 cup lime juice fresh
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 2 tablespoons cilantro chopped
  • 1 tablespoon honey
  • black pepper to taste
  • salt to taste
For the Salad:
  • 1 corn kernels removed from cob, ear; charred; sweet
  • 1 green pepper diced, seeds removed
  • 1 red pepper diced, seeds removed
  • 3 tomato chopped, medium
  • 1 avocado diced, seed removed, large
  • 1/4 cup cilantro chopped
  • 1/4 cup red onion diced
  • 1/4 cup cotija cheese

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Grease a 8x8 glass baking dish and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. Fold in the sweet corn and jalapeño. Pour the batter into the prepared pan.
  4. Bake for 17-20 minutes, or until the edges are golden brown and a toothpick inserted into the center of comes out clean. Transfer the pan to a rack and cool completely.
  5. Preheat the oven to 350 degrees F. Cut the cooled cornbread into 1-inch cubes. Place the cubes on a large baking sheet and toast until slightly golden brown, about 20 minutes, turning the cornbread cubes once. Remove the cornbread from the oven and cool completely.
  6. To make the dressing, in a small bowl, whisk together the lime juice, olive oil, garlic, cilantro, honey, salt, and pepper. Set aside.
  7. In a large bowl, combine jalapeño cornbread cubes, charred corn, peppers, tomatoes, avocado, cilantro, red onion, and cotija cheese in a large bowl. Drizzle dressing over the salad and toss. Serve immediately.