Food beauty of cornbread panzanella, as seen on Trisha's Southern Kitchen, Season 12.
Recipe courtesy of Trisha Yearwood

Cornbread Panzanella

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 4 servings


Sour Cream Cornbread:


  1. 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.
  2. 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:

  1. Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
  2. 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.
  3. Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.