Cornbread Panzanella
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cornbread cubes crisped in butter, tossed with fresh vegetables, peppery arugula, and a tangy maple-lemon dressing with garlic bite. Onion softened in cold water to tame harshness. Bacon crunch adds smoky pop. Summer colors, textures merging. Grilled meat or chicken waiting on the side. A salad that’s more than leaves – chewy, juicy, with bursts of corn sweetness and acidity. Timing matters, knowing when bread browns without burning, when onion stops biting, folding flavors gently but not limp.
Prep:
20 min
Cook:
25 min
Total:
45 min
Servings:
4 servings
#Italian-American
#salad
#cornbread
#summer cooking
#leafy greens
Mid-summer table. Cornbread cubes sizzling in butter – that crackle, smell of toasting. Sharp onion dipped in cold water; how water tames the bite but keeps brightness. Sweet cherry tomatoes, fresh cucumber — cool, crisp. Arugula pepper running through. Dressing sharp with lemon and maple syrup pulling contrasting notes. Tried plain vinaigrette before – lost the maple. Glad I added it. Bacon? Crucial chunk of smoky saltiness, a texture jump. Sub turkey bacon for less grease but miss a bit. Tangle of parsley, crisp corn kernels add pop. Salad isn’t just leaves, but a chorus of sweet, savory, crunch. Not to let sit—dryness fades fast. Know when bread’s golden enough. No black spots. Simple, yet layers inside each bite. Season with salt carefully; dressing can mask or mute. Learned that the hard way.
Ingredients
Dressing
- 45 ml (3 tbsp) lemon juice
- 40 ml (2 2/3 tbsp) olive oil
- 15 ml (1 tbsp) maple syrup
- ½ small shallot minced fine
- Salt and pepper
Panzanella
- ½ small red onion thinly sliced
- 900 ml (3 ¾ cups) cornbread cubes
- 45 ml (3 tbsp) butter
- 480 ml (2 cups) arugula
- 480 ml (2 cups) halved yellow or red cherry tomatoes
- 140 ml (⅔ cup) blanched corn kernels (approx 1 ear)
- 1 English cucumber peeled, seeded, diced
- 60 ml (¼ cup) fresh flat-leaf parsley chopped
- 3 slices turkey bacon cooked and crumbled
About the ingredients
Use leftover cornbread or fresh – best if slightly stale to hold up; fresh too soft, turns mushy. Butter browns better than oil here; milk solids add flavor and help crust. Shallot swaps well for garlic if you want subdued pungency; garlic harsher, can overpower. Maple syrup replaces sugar or honey, adding a subtle smoky sweetness matching cornbread nuance. Onion softened in cold water, never hot or it will lose crispness and color – quick soak just enough to tame sharp edges. Cherry tomatoes best fresh, bright colors; if lacking, grape tomatoes can work. Blanch corn quickly—30 seconds in boiling water, then ice bath to keep color and snap. Bacon optional but recommended – turkey bacon if watching fat, or smoked almonds if vegetarian twist. Parsley chopped fresh; dried won’t cut it here.
Method
Dressing
- Combine lemon juice, olive oil, maple syrup, minced shallot in a bowl. Whisk briskly until glossy. Salt and pepper to taste. Set aside. The acidity and sweetness balance the robust bread and fresh veg.
Panzanella
- Soak sliced red onion in cold water 4–6 minutes. Helps tone down sharpness and remove sulfur bite but keep crispness. Drain well, pat dry.
- Heat butter in a large nonstick skillet over medium. Add cornbread cubes; sauté, turning often so all sides brown lightly. Look for deep golden edges, not burnt spots – smells nutty, sounds crisping. Remove and let cool on a plate — cooling keeps cubes firm but tender inside.
- In a large mixing bowl, toss the arugula, halved cherry tomatoes, blanched corn kernels, cucumber, parsley, softened onion, and cooled cornbread cubes.
- Drizzle dressing over salad; toss gently but thoroughly. Taste. Add salt or more lemon if needed. The vinegar bite wakes the sweetness, bacon crunch brightens the earthy cornbread. Use turkey bacon for less fat, or omit for vegetarian, adding toasted pumpkin seeds for crunch.
- Serve immediately with grilled meats or chicken – the warm, crunchy bread contrasts with fresh vegetables. Do not let it sit long; bread gets soggy fast.
Cooking tips
Start with onion soak—don’t skip; biting onion ruins balance. Timing on cornbread crucial; medium heat stops burning and develops toasty edges. Watch texture—if cubes too soft inside, bread too fresh or over-soaked. Let cubes cool before tossing or dressing wilts them. Combine tomatoes, cucumber, arugula, parsley and onion only after bread is ready—this keeps freshness. Pour vinaigrette over last to control sogginess; better to toss gently to preserve textures. Adjust acidity after tasting—the lemon-maple ratio is flexible, some seasons call for more citrus. Toss with crumbled bacon just before serving; keep warm bread contrast alive. If preparing ahead, keep components separate, toss right before eating. Could add finely sliced radishes for peppery snap, or diced avocado for richness but changes texture. Familiarity comes with practice – watch bread closely, loosenaroma cues, dress in stages. Not the salad to over-mix or to let rest long; crunchy edges fade quickly.
Chef's notes
- 💡 Bread cubes need medium heat. Not too hot or burnt edges come fast. Listen for subtle crackle, smell nuttiness; that’s your signal. Let cool fully after browning—hot crumbs soften veggies. Bread freshness matters; stale holds structure better, fresh ones get mushy too quick. Patience on browning rewards texture contrast.
- 💡 Onion soak non-negotiable. Cold water only. 4 to 6 minutes enough to tame sulfur bite but keep snap. Hot water destroys crispness and color. After soak, drain and dry well or dressing dilutes. Sharpness should mellow but onion’s brightness stays. Avoid over-soak or salad turns watery, limp onion kills balance.
- 💡 Dressing ratio flexible but keep maple syrup subtle. Adds smoky sweet without overpowering lemon’s sharp tang. Whisk briskly to emulsify fully; should feel glossy, not oily. Shallots can swap in for garlic if you want milder pungency. Salt carefully post whisking; uneven seasoning dulls profile or masks bread’s toasted flavor.
- 💡 Toss order matters. Combine arugula, tomatoes, cucumber, parsley, onion only after bread cools to keep greens crisp. Pour dressing over last; fold gently to preserve textures. Toss with crumbled turkey bacon right before serving to keep smoky crunch intact. For vegetarians, toasted pumpkin or smoked almonds add crunch substitute.
- 💡 Corn kernels blanch fast—30 seconds max then ice bath. Preserves sweetness, color, crunch. Over-blanch ruins snap and dulls taste. Watch cornbread cubes closely during sauté; inside softness indicates bread too fresh or soaked too long. Cooked bacon, dressing, and bread create layered texture bursts; timing on each affects final mouthfeel.
Common questions
How long to soak onion?
Around 4–6 minutes in cold water works. Longer over-softens; shorter leaves bite too sharp. Drain and dry after soak very important. Not cold water loses crispness, heat ruins color.
Can I use regular bread?
Yes but texture changes a lot. Cornbread’s crumb and slight sweetness unique. Regular bread needs drying out or toasting longer to hold up. Butter browning adds flavor unique to cornbread.
What if bread cubes soggy?
Probably bread too fresh or dressed before cooling. Cool cubes fully after sauté. Add dressing last and toss lightly. Avoid over-soaking onion or watery veggies leaking. Crisp edges key to contrast.
How store leftovers?
Store components separately best. Bread cubes and dressing in separate containers. Toss veggies fresh before serving again. Refrigerate; salad texture fades fast otherwise. No sitting too long or bread sogs quickly.
