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Strawberry Cornbread Panzanella

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Strawberry Cornbread Panzanella

Strawberry Cornbread Panzanella

Sweet cornbread made easy with Gold Medal™ Honey Cornbread mix is twice baked to make out-of-this-world croutons for a fruity, fresh take on a classic Italian bread salad in this Neighborhood to Nation contest recipe. MORE + LESS -

Servings: 12 servings
Croutons
INGREDIENT
WEIGHT
MEASURE
Brown sugar, packed
2 oz
1/4 cup
Poppy seeds
2 Tbsp
Water, cool approx. 72°F
1 lb 8.00 oz
3 cups
Olive oil
5.60 oz
3/4 cup
Salad
INGREDIENT
WEIGHT
MEASURE
Strawberries, fresh, quartered
3 lb
8 cups
English cucumber, 1/4-inch slices, halved
1 lb 4.00 oz
4 cups
Glazed pecans
5 oz
1 cup
Bacon, cooked, crumbled
3.50 oz
1 cup
Feta cheese, crumbled
5 oz
1 cup
Salad dressing, balsamic
9 oz
1 cup
Garnish
INGREDIENT
WEIGHT
MEASURE
Mint leaves, fresh, chopped
1 oz
3/4 cup
Basil leaves, fresh, chiffonade
1 oz
3/4 cup
Balsamic glaze
1 lb 2.00 oz
1 1/2 cups
Croutons
  1. Whisk together cornbread mix, brown sugar and poppy seeds in large bowl; add water and mix until combined.
  2. Line half sheet pan with parchment; pour batter onto pan.
  3. Bake as directed below until surface is firm to touch and color is light brown.
  4. Allow cornbread to cool and turn out onto parchment-lined full sheet pan.
BAKE:
TEMP
TIME
Convection Oven*
325°F
18-22 minutes
Standard Oven
375°F
17-20 minutes
*Rotate pan in convection oven one-half turn (180°) after 9 minutes of baking.
  1. Remove parchment from cornbread; cut into 1-inch cubes using a serrated knife and drizzle with oil.
  2. Gently separate and spread out cubes to cover pan; bake again as directed below until golden brown.
  3. Cool completely.
BAKE:
TEMP
TIME
Convection Oven*
350°F
8-11 minutes
Standard Oven
400°F
14-18 minutes
*Rotate pan in convection oven one-half turn (180°) after 4 minutes of baking.
Assembly
  1. Toss together strawberries, cucumber slices, pecans, bacon and feta cheese.
  2. Add cooled cornbread croutons; toss gently.
  3. Drizzle with balsamic salad dressing and toss gently to coat.
  4. Portion 12 - 11 oz servings onto large plates.
Garnish
  1. Sprinkle each serving with 1 Tbsp mint and 1 Tbsp basil. Drizzle with 2 Tbsp balsamic glaze; serve immediately.

  • Tip: For 5.5 oz Side Salad Servings - Portion into 24 servings onto small plates. Top with: 2 oz cornbread croutons, 1.75 oz strawberries, 0.75 oz cucumbers, 1/2 Tbsp bacon, 1/2 Tbsp pecans, 1/2 Tbsp feta cheese and 3/4 Tbsp balsamic salad dressing. Garnish with 1/2 Tbsp mint, 1/2 Tbsp basil and drizzle with 1 Tbsp balsamic glaze.
View Recipe Instructions

Nutrition Information

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Serving Size:
Calories
930
Calories from Fat
410
% Daily Value
Total Fat
45g
70%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
1360mg
57%
Total Carbohydrate
116g
39%
Dietary Fiber
4g
18%
Sugars
57g
Protein
13g
Vitamin A
8%
8%
Vitamin C
120%
120%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
8
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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