Name: Cornbread Panzanella
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: Sour Cream Cornbread, recipe follows, cut into 1-inch cubes; 1 pound very ripe tomatoes, cut into 1-inch pieces; 3 celery stalks, thinly sliced; 3 scallions, thinly sliced; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; Kosher salt and freshly ground black pepper; 1/4 cup torn fresh basil leaves; Cooking spray, for the skillet; 1 1/4 cups self-rising buttermilk cornmeal mix; One 15-ounce can creamed corn; 1 cup sour cream; 1/4 cup vegetable oil; 3 large eggs

Directions

Preheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.
Meanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.

Sour Cream Cornbread:

Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.

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