Cornbread Panzanella

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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 

Sour Cream Cornbread:

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