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Strawberry Cornbread Panzanella

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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 -

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Servings: 12 servings

Ingredients

NAME WEIGHT MEASURE
Croutons
Gold Medal™ Honey Cornbread Mix (11455) 2 lb 8 oz 1/2 box
Sugar, brown, firmly packed 2 oz 1/4 cup
Poppy seeds 2 Tbsp
Water, cool (approx. 72°F) 1 lb 8 oz 3 cups
Oil, olive 5.6 oz 3/4 cup
Salad
Strawberries, fresh, quartered 3 lb 8 cups
English cucumber, unpeeled & cut into half lengthwise, cut into 1/4-inch slices 1 lb 4 oz 4 cups
Pecans, glazed 5 oz 1 cup
Bacon, cooked, crumbled 3.5 oz 1 cup
Cheese, feta, crumbled 5 oz 1 cup
Salad dressing, balsamic 9 oz 1 cup
Garnish
Mint, fresh, chopped 1 oz 3/4 cup
Basil, fresh, chiffonade 1 oz 3/4 cup
Balsamic glaze, prepared 1 lb 2 oz 1 1/2 cups

Method

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.

    Bake
    Convection Oven*     325°F       18-22 minutes
    Standard Oven          375°F       17-20 minutes
    *Rotate pan in convection oven one-half turn (180°) after 10 minutes of baking.

  4. Allow cornbread to cool and turn out onto parchment-lined full sheet pan.
  5. Remove parchment from cornbread; cut into 1-inch cubes using a serrated knife and drizzle with oil.
  6. Gently separate and spread out cubes to cover pan; bake again as directed below until golden brown. Cool completely.

    Bake
    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.
  2. Drizzle with 2 Tbsp balsamic glaze; serve immediately.
Portion Options
  1. For made-to-order 11 oz servings, toss together: 4 oz cornbread croutons, 3.5 oz strawberries, 1.5 oz cucumbers, 1 Tbsp bacon, 1 Tbsp pecans, 1 Tbsp feta cheese and 1 1/2 Tbsp balsamic salad dressing.

    Garnish with 1 Tbsp mint, 1 Tbsp basil and drizzle with 2 Tbsp balsamic glaze. Serve immediately.

  2. For side salad servings (5.5 oz each), portion 24 servings onto small plates. Note nutrition values will change.

Nutrition Information

Nutrition values are calculated using the weights of ingredients.

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
% Daily Value*:
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.
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