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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!


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


  • Preheat the oven to 400 degrees F. Grease a 8x8 glass baking dish and set aside.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  • 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.
  • 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.
  • 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.
  • To make the dressing, in a small bowl, whisk together the lime juice, olive oil, garlic, cilantro, honey, salt, and pepper. Set aside.
  • 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.