Corn Bread Panzanella
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 cups
Yellow Cornmeal (stone-ground)1 tbsp
Baking Powder1 tsp
Salt1 large
Egg1 cup
Whole Milk1 cup
Unsalted Butter (melted)3 tbsps
Wine Vinegar (red-)2 tbsps
Sherry Vinegar1.5 tsps
Kosher Salt (to taste)1 tsp
Black Pepper3 cup
Extra-Virgin Olive Oil1 cup
KalamataDirections:
1
Make corn bread croutons: Preheat oven to 450°F
2
Heat bacon fat in a 10-inch cast-iron skillet in middle of oven 5 minutes
3
While fat heats, whisk together cornmeal, flour, baking powder, and salt in a large bowl
4
Whisk together egg and milk in a small bowl, then add to dry ingredients, stirring just until combined
5
Carefully remove hot skillet from oven and stir scallions into hot fat (they will sizzle)
6
Stir fat with scallions and melted butter into batter until just combined, then pour batter into hot skillet
7
Bake in middle of oven until a tester comes out clean, about 10 minutes
8
Turn corn bread out onto a rack and cool 15 minutes
9
(Leave oven on
10
) Cut corn bread into 3/4-inch cubes and spread in 1 layer in a shallow baking pan
11
Bake in upper third of oven until edges are golden, about 10 minutes, then cool in pan on a rack
12
Preheat oven to 450°F
13
Heat bacon fat in a 10-inch cast-iron skillet in middle of oven 5 minutes
14
While fat heats, whisk together cornmeal, flour, baking powder, and salt in a large bowl
15
Whisk together egg and milk in a small bowl, then add to dry ingredients, stirring just until combined
16
Carefully remove hot skillet from oven and stir scallions into hot fat (they will sizzle)
17
Stir fat with scallions and melted butter into batter until just combined, then pour batter into hot skillet
18
Bake in middle of oven until a tester comes out clean, about 10 minutes
19
Turn corn bread out onto a rack and cool 15 minutes
20
(Leave oven on
21
) Cut corn bread into 3/4-inch cubes and spread in 1 layer in a shallow baking pan
22
Bake in upper third of oven until edges are golden, about 10 minutes, then cool in pan on a rack
23
Make salad: Roast red and yellow bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes)
24
Transfer peppers to a bowl and cover tightly with plastic wrap, then let stand 20 minutes
25
When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1-inch pieces
26
Whisk together vinegars, kosher salt, and black pepper in a large bowl, then add oil in a slow stream, whisking
27
Add tomatoes, onion, and olives to vinaigrette, tossing to coat, and marinate 10 to 15 minutes
28
Add roasted peppers, cucumbers, basil, mint, parsley, and croutons to bowl and toss
29
Roast red and yellow bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes)
30
Transfer peppers to a bowl and cover tightly with plastic wrap, then let stand 20 minutes
31
When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1-inch pieces
32
Whisk together vinegars, kosher salt, and black pepper in a large bowl, then add oil in a slow stream, whisking
33
Add tomatoes, onion, and olives to vinaigrette, tossing to coat, and marinate 10 to 15 minutes
34
Add roasted peppers, cucumbers, basil, mint, parsley, and croutons to bowl and toss