Recipe | Cornbread Panzanella

Do you have leftover cornbread from your last BBQ? Don’t waste it! Repurpose your old cornbread to make a fresh new twist on a classic panzanella salad.

Ingredients List

  • Leftover buttermilk blue cornbread, cubed
  • ½ cup Tbsp Olive oil
  • 1 large tomato, diced
  • 1 large cucumber, peeled & seeded
  • ½ red onion, fine diced
  • ½ cup chopped fresh basil
  • 1 tsp minced garlic
  • 4 tbsp white balsamic vinegar


  1. Preheat the oven to 350 degrees.
  2. Toss your cubed cornbread with 2 Tbsp olive oil & salt to taste. Place on a baking sheet
  3. Bake for 15-20 minutes or until dried out like croutons.
  4. Whisk together oil, vinegar, basil, garlic, and S&P
  5. Combine tomato, cucumber, cornbread, and onion
  6. Right before you're ready to serve, dress your panzanella
  7. Enjoy!

Recipe courtesy of Charleston Chef Service.

Net Orders Checkout

Item Price Qty Total
Subtotal $0.00

Shipping Address

Shipping Methods