Two Peas and Their Pod

Jalapeño Cornbread Panzanella Salad

Jalapeño Cornbread Panzanella Salad Recipe on

I love traditional panzanella salad, an Italian bread salad with tomatoes, basil, olive oil, and balsamic vinegar. It is one of my favorites. I also love creating new recipes, so instead of making the same old panzanella salad I decided to create a panzanella salad with a twist! I made a Jalapeño Cornbread Panzanella Salad that gives the classic panzanella a run for it’s money. It is tasty!

Jalapeño Cornbread Panzanella Salad Recipe on A twist on traditional panzanella salad!

This isn’t your typical salad. You won’t find any leafy greens here. No siree! Instead you get cubes of toasted jalapeño cornbread and lots of other goodies! A carb loaded salad? Who’s in? Both of my hands are raised.

Jalapeño Cornbread Panzanella Salad on

I made a pan of homemade jalapeño cornbread, cut the bread into cubes, and toasted them in the oven. I could have stopped right there and eaten the whole baking sheet, but I had my mind set on this salad so I only ate a couple cubes…or maybe it was a couple of handfuls:) Who’s counting?

Jalapeño Cornbread Panzanella Salad Recipe on Love this salad!

If you are feeling lazy, you can use store bought cornbread or a box mix, but I promise you the jalapeño cornbread is worth the extra effort. And it really isn’t hard.

Jalapeño Cornbread Panzanella Salad Recipe on Love everything about this salad!

I tossed the jalapeño cornbread cubes with charred sweet corn, avocado, peppers, tomatoes, cilantro, red onion, and cotija cheese.

Jalapeño Cornbread Panzanella Salad Recipe on This salad is full of flavor!

I drizzled a simple cilantro lime dressing over the salad and gave it a good toss! We served the Jalapeño Cornbread Panzanella Salad at one of our BBQ’s and it was a smashing success! Everyone loved it!

There aren’t any greens involved, but a salad is a salad. So eat up! This Jalapeño Cornbread Panzanella Salad is delish!

Jalapeño Cornbread Panzanella Salad on #recipe

Jalapeño Cornbread Panzanella Salad

Yield: Serves 8-10

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


For the Jalapeño Cornbread:

1 cup all-purpose Gold Medal flour
1 cup course ground yellow cornmeal
4 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
2 large eggs
1 cup fresh sweet corn kernels
1 jalapeño, diced, seeds removed

For the Dressing:

1/4 cup fresh lime juice
1/4 cup olive oil
1 clove garlic, minced
2 tablespoons chopped cilantro
1 tablespoon honey
Salt and black pepper, to taste

For the Salad:

1 ear charred sweet corn, kernels removed from cob
1 green pepper, diced, seeds removed
1 red pepper, diced, seeds removed
3 medium tomatoes, chopped
1 large avocado, diced, seed removed
1/4 cup chopped cilantro
1/4 cup diced red onion
1/4 cup cotija cheese


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.

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58 Responses to “Jalapeño Cornbread Panzanella Salad”

  1. What a great idea! I”m making corn bread this evening and I love the idea of using it for croutons. That’s a beautiful salad!

  2. Katrina @ Warm Vanilla Sugar — August 12, 2013 @ 7:52 am

    This looks so lovely!! Panzanella is amazing, but I’m loving the cornbread in this!

  3. Leslie Moore — August 12, 2013 @ 8:13 am

    I love homemade croutons and this idea of using jalapeño cornbread is awesome! I can’t wait to eat a whole pan of them…I mean, try them!

  4. Tieghan — August 12, 2013 @ 8:21 am

    I love, love, love your cornbread panzanella!! So colorful, so pretty and the jalopeno is awesome!

  5. Cookbook Queen — August 12, 2013 @ 8:40 am

    Carb salads for the win!! LOVE this, Maria!! :)

  6. Cookin Canuck — August 12, 2013 @ 9:06 am

    What a great way to shake up panzanella salad!

  7. Kevin @ Closet Cooking — August 12, 2013 @ 9:14 am

    Jalapeno cornbread crouton panzanella salad is a great idea! I am definitely going to have to try!

  8. Sommer@ASpicyPerspective — August 12, 2013 @ 9:18 am

    This is like a southerner’s dream!! Love it!

  9. Gerry @ foodness gracious — August 12, 2013 @ 9:22 am

    Jalapeno cornbread sounds so addictive! I could, like you have just eaten that but so worth it to wait!

  10. steph@stephsbitebybite — August 12, 2013 @ 9:25 am

    Oooh spicy! Love it!

  11. Julie @ Table for Two — August 12, 2013 @ 9:25 am

    this sounds and looks SO good. i love cornbread in anything but the jalapeno makes this extra special!

  12. DeLallo Foods — August 12, 2013 @ 9:26 am

    This looks delicious, Maria! Can’t wait to try it!

  13. Pamela @ Brooklyn Farm Girl — August 12, 2013 @ 10:03 am

    Jalapeños are underrated in my opinion, they deserve to be in everything! Loving this salad, thanks!

  14. Mique — August 12, 2013 @ 10:31 am

    Wow- this looks amazing Maria. I can’t wait to try it. Yum!!

  15. marla — August 12, 2013 @ 10:32 am

    Very tempting salad!

  16. Uhh yes! Jalapeno cornbread + salad? Sounds like a delicious balance to me! 😉

  17. HeatherChristo — August 12, 2013 @ 11:42 am

    I just love this play on panzanella!! It is a great looking salad!

  18. Laura (Tutti Dolci) — August 12, 2013 @ 12:27 pm

    Such a creative spin on panzanella, I love it!

  19. Panzanella salad is one of my favorites, but this version sounds so good! I love the Mexican twist – right up my alley!

  20. Naomi — August 12, 2013 @ 1:24 pm

    Fantastic recipe, Maria! Love the panzanella play.

  21. Aimee Wimbush-Bourque — August 12, 2013 @ 1:48 pm

    Pass the fork! You had me at homemade cornbread.

  22. Pingback: Jalapeño Cornbread Panzanella Salad | Weight Loss the Fastest

  23. sara — August 12, 2013 @ 2:18 pm

    Gorgeous! Great, great colors! :) This looks amazing.

  24. Um, can panzanella salad be epic? Because this jalapeno version is off the chain!!

  25. Ash-foodfashionparty — August 12, 2013 @ 3:04 pm

    A perfect combo. This might be the most beautiful Panzenela i’ve seen, and I’m sure it taste ridiculously good.

  26. Meagan @ Scarletta Bakes — August 12, 2013 @ 3:12 pm

    What a beautiful, beautiful salad! Jalapenos are perfect in a crunchy mix just like this at the end of the summer. Just lovely!!!

  27. shelly (cookies and cups) — August 12, 2013 @ 5:38 pm

    ok, I am officially obsessed with this.

  28. Cheryl — August 12, 2013 @ 6:28 pm

    Just had this awesome salad for dinner. SO GOOD! Thanks Maria for a great recipe!!

  29. TidyMom — August 12, 2013 @ 6:36 pm

    you had me at avocado! I’m all over it lately!! love how different this is Maria!

  30. Christy@SweetandSavoring — August 12, 2013 @ 7:50 pm

    What a great idea! I love seeing new combinations of foods I love and avocado is a great addition to any salad :)

  31. Joanne — August 12, 2013 @ 9:46 pm

    I used jalapeno cornbread in my last panzanella also! The spice adds such a nice twist.

  32. Jan — August 12, 2013 @ 9:50 pm

    I love this, and not just because I am slightly addicted to cornbread. I blogged about some chili cheddar corn muffins that would be perfect in this. I’d probably toss in some black beans in too! Yum!

  33. meg — August 12, 2013 @ 11:55 pm

    I’m sure this tastes as wonderful as it looks. Going to gather these ingredients this week and devour!!

  34. Anne [A Squared] — August 13, 2013 @ 12:13 am

    Wow, this looks so good! I love panzanella and this is such a fun take on it.

  35. ashley - Baker by Nature — August 13, 2013 @ 8:12 am

    This is such a fun spin on classic panzanella! I’m craving a giant bowl right now.

  36. Kelly Senyei | Just a Taste — August 13, 2013 @ 8:30 am

    This looks fantastic, Maria and Josh! Love that kick of spice!

  37. Oh my\, that looks amazing! Love the mini cornbreads! Just pinned!

  38. Megan {Country Cleaver} — August 13, 2013 @ 11:08 am

    Panzanella is one of my all time favorites!! I don’t think I’d be able to stop eating this once I started!

  39. Kirsten@FarmFreshFeasts — August 13, 2013 @ 12:26 pm

    I’ve got a bunch of freshly roasted Hatch chiles I picked up at the grocery store down the road–I think they’d sub in nicely for jalapeño. I’m so glad you showed the step of toasting the cubes of cornbread–that’s brilliant, and something I’d never thought of. I just use leftover cornbread that’s a day old and a bit drier, but toasting sounds even better to me.
    Thanks, Maria!

  40. Ooooo…that looks so super tasty!!

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