Jalapeño Cornbread Panzanella Salad

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Jalapeño Cornbread Panzanella Salad Recipe on twopeasandtheirpod.com

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 twopeasandtheirpod.com 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 twopeasandtheirpod.com

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 twopeasandtheirpod.com 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 twopeasandtheirpod.com 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 twopeasandtheirpod.com 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 twopeasandtheirpod.com #recipe

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!

Ingredients

For the Jalapeño Cornbread:

  • 1 cup all-purpose 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

Instructions

  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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I made this a few nights ago and it was fantastic! All the flavors were great together and I was definitely glad I made the cornbread from scratch. I ended up using a serrano because our grocery store was out of jalapenos and I think that probably gave it even more flavor. The only downside was the amount of time it took for the cornbread to cool before I could cut it into cubes and toast it in the oven. Next time around I would probably make that the night before so I could cut it right when I am making the rest of the salad. Thanks for sharing a great recipe!

  2. Pingback: Cornbread salads

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