Cornbread Panzanella

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


  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.