Cornbread Panzanella Salad

Cornbread Panzanella Salad is a Southern spin on an traditional Tuscan salad.  The secret is in the cornbread croutons!

Cornbread Panzanella Salad

I love a good Panzanella Salad, but I wanted to change it up a bit and add a little "southerness" to the dish.  Cornbread has been a staple in my family since I was a child, and what better way to dress up this salad than to use cornbread instead of regular Italian bread.   To make the cornbread hold up and not crumble everywhere in the salad I toasted it and made a sort of cornbread crouton which comes out crispy  and stays intact in your salad.  You can either use homemade or a store bought version that's already made.  Make it easy on yourself!  

The other part is to use good tomatoes.  In the summer this isn't a problem but in winter I find that using cherry or grape tomatoes will give you the best flavor.  So you can still have your winter Cornbread Panzanella Salad and eat it too!

What Ingredients do I need?

• cornbread (homemade or store bought (already made)
• garlic 
• olive oil
• cherry or grape tomatoes
• English cucumber
• red onion
• fresh basil 

Substitutions and Variations

• In the summer use ripe Roma or vine ripened tomatoes for great flavor

• Bread is the main ingredient of this recipe.  To create variations of this salad switch out the type of bread used.  Try ciabatta, French, rustic Italian, Pumpernickel, and Sourdough are all good choices. 

• Add some veggies of your choice to the salad.

Kitchen Tips and Notes

• If using store bought cornbread try and purchase a round or square loaf.  They are easier to cut or break into chunks.  Cornbread muffins tend to crumble too much.

• Make sure to allow the bread croutons to cool once out of the oven before adding them to the salad.  Hot croutons will soak up all of your vinaigrette.

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Cornbread Panzanella Salad

serves 6

2 cups of torn or cubed cornbread (1" pieces)

1 garlic clove, minced2 Tbsp. white wine vinegar
kosher salt & fresh ground black pepper
1/4 cup olive oil
3 pints cherry or grape tomatoes, halved
1 English cucumber, diced
1/4 small red onion, diced
1 handful of fresh basil leaves, rough chop

Preheat oven to 375 degrees.  On a backing sheet place the cornbread pieces in a single layer.  Bake 15-20 minutes or until golden and toasted.  (Toss the croutons halfway through)

Meanwhile in a small jar combine the garlic, vinegar, and a dash or salt & pepper.  Top the jar and shake to combine.  

Remove croutons and allow to cool while you are putting together the salad.  

In a large bowl combine the tomatoes, cucumbers, red onion, and basil.  Add the cooled croutons and mix all ingredients together.  Pour over the vinaigrette and toss until everything is coated.  Season with salt & pepper if desired.  Serve at room temperature.

Winter Warmers: Cherry Almond Scones

Cherry Almond Scones are bursting with dried cherries and almond flavor and make the perfect coffee-break treat!

 Cherry Almond Scones

You may think that bakery goods such as scones are intimidating to make but I'm here to tell you that they really are easy.  It's a similar method to making biscuits.  Once you try it and get the hang of being very gentle with the dough you won't look back and will baking up scones on a regular basis!

For this variation of scone I've used my Basic Scone Recipe and added some plump dried cherries and a little almond extract to the mix to create a scone that is comforting and perfect for a coffee break.  With only 9 pantry ingredients and a little time you can have the scones of your dreams.

Enjoy!

What Ingredients do I need?

• all-purpose flour
• salt
• sugar
• baking powder
• butter - unsalted please
• whole milk
• egg
• dried cherries
• almond extract - Watkins pure almond extract is a good one to use.

Substitutions and Variations

• I use dried fruit in these scones.  You could substitute for any other dried fruit you like such as cranberries, blueberries, apricots.  

• Milk - I use regular whole milk in my scone recipe.  You could substitute heavy cream for a richer flavor if you would like. 

• Cherries - You can use fresh, frozen, or canned cherries if you like.  Make sure they are pitted and you will need to pat them dry so they don't bleed too much in the dough.

• Almonds - adding some sliced or slivered almonds to the dough, and on the tops of the scones will add some crunch and extra almond flavor.   

Kitchen Tips and Notes

• Butter: The secret to the scone’s success is using cold, grated unsalted butter. Use the fine side of the grater and grate on a cutting board. You will want to spray the grater with non-stick spray before grating. Work fast so the butter stays cold. If you are working in a heated kitchen then you may want to transfer the butter to the freezer for a few minutes to firm up. Cold butter will keep the scones from spreading and losing their flaky & moist texture.

• Forming scones 3 ways:

1. Dump the dough from the bowl straight on to a parchment lined baking pan. Using your hands form the dough in to a 5-6 inch circle. Cut dough in to 6 triangle wedges, pulling apart about 1/2" so there is space when baking.

2. Scoop dough using a 1/3 measuring cup and drop on to a parchment lined baking sheet.

3. Place dough on a floured board and roll dough to 1/2" thickness. Cut out scones using a round or decorative biscuit/cookie cutter.

• Grating butter into the flour mixture is an easy way to start out with small bits of butter to work in to the flour, and less work in the end! Once you've grated the butter, you can cut in the butter using your fingers or a pastry cutter.

• Handling the dough: You don't want to handle the dough too much. Don't knead it, just gently pat out the dough in to a 1" thick circle with your hands.

• Use parchment paper on your baking sheet, which gives the bottoms a nice brown crust. Sprinkle sanding or sparkling sugar on the tops for an extra crunch and sweet bite.

• How to Store Scones:  Scones are best stored at room temperature and covered for 2-3 days. If you place them in a sealed plastic bag make sure to leave an opening otherwise your scones will become soggy.  To reheat cover with aluminum foil, and reheat in the oven at 350 degrees F. for 10 minutes.  Scones can also be frozen for up to 3 months.

Other Scones to try:

 Stollen Scones

 Apple Ginger Scones

 Strawberry Shortcake Scones

 Lemon Blueberry Scones

 Simple Chocolate Chip Scones

 Basic Scone Recipe

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Cherry Almond Scones 

Yield: 12 scones

3 cups all purpose flour

3 tbsp sugar

1/2 tsp salt

4 tsp baking powder

3/4 cup butter (cold), unsalted

1/2 cup dried cherries

1 egg

1 cup whole milk

1 teaspoon almond extract

sanding sugar (optional)

Preheat oven to 450 degrees.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add in the dried cherries and stir to distribute.  Add the milk, egg, and almond extract and mix just until combined. 

Remove the dough to a generously floured work surface and knead just until it comes together. Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter.  

Place the biscuits on a baking sheet.  Sprinkle tops with sanding sugar if using.  Bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.

Winter Warmers: Simple Banana Walnut Muffins

Simple Banana Walnut Muffins are moist and full of spice and earthy walnuts.  Steaming hot from the oven they are the perfect winter treat.

 

Simple Banana Walnut Muffins

During the winter months I find that I make muffins often....okay, like every week.  There is something comforting about having a hot muffins slathered in butter with your morning coffee, hot tea, or a glass of cold milk!  I just love all the cozy feels it gives.  Today we're making a classic, Banana Walnut Muffins.  When I hear that name it reminds me of two places, a bakery that was next to my office that made the best muffins, and Costco's giant banana walnut muffins.  This is a darn good muffin, but it is simple to pull together, and is made all in one bowl. (love that!)

The muffins come out moist and tender and are filled with earthy walnuts for crunch.  A great combination that's hard to beat.  This batch is a small batch of 6-8 muffins so it's a family friendly recipe.  Get your drink of choice ready because hot muffins are on the menu!

Enjoy!

What Ingredients do I need?

 

• fresh walnuts
• a ripe banana - you wants some brown spots on the banana peel
• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or sugar alternative if using (for Keto, low carb)
• baking powder
• salt

 

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins (chocolate chips, shredded coconut, walnuts, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

 

More Muffin Recipes

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

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Simple Banana Walnut Muffins

make 6-8 muffins

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 c walnuts, chopped

Preheat oven to 400 degrees.  Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in the walnuts, leaving a few back to place on the tops of the muffins.

Using a scoop, add batter to the individual muffin tins.  Add the remaining walnuts on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the tin.  Serve warm or at room temperature.