Lightened-up Cornbread Panzanella Salad with Greek Yogurt Ranch
Salad time y'all! Put a southern spin on lunch & dinner with this cornbread version of classic Italian panzanella bread salad -- lots of healthy swaps.
Cuisine:
American, Southern
Servings: 6servings
Ingredients
cornbread
1cupall-purpose flour
1cupyellow cornmeal
1/2cupstevia baking blendcup-for-cup measure
1teaspoonsalt
3 1/2 tablespoonsbaking powder
1cupmilk of choice
1largeegg
roasted corn
6large earscorn, husked and de-silked
1tablespoonolive oil
salt and pepper to taste
salad
8 to 10cupsbaby spring lettuce mix
1pintgrape or cherry tomatoes, halved
14slicesthick hardwood-smoked bacon, cooked
2/3cupOPA by Litehouse Greek Yogurt Ranch Dressing *available on refrigerated, fresh dressing aisle in produce dept.
Instructions
To make cornbread:
Preheat oven to 400F degrees.
Add flour, cornmeal, sugar, salt and baking powder in large bowl, mix to combine.
In 2-cup capacity glass mixing cup, measure out milk and oil. Add egg into mixture, whisk to combine.
Add wet ingredients to dry ingredients, stir with spatula until combined.
Add to 9”x 9” baking dish that has been coated in cooking spray. Bake at 400F degrees for 20 minutes or until turning golden brown on top and toothpick pulls clean from center.
Remove from oven, let cool 5 minutes. Keep oven on for crouton making.
To make croutons:
To make croutons: Cut cornbread into approximately 1” x 1” cubes (does not have to be precise). The easiest way to do this is to cut cornbread into 4 large squares. Remove one large square at a time and slice in have crosswise to make a top and a bottom. Restack slices and slice into 4 rows each direction. Repeat with remaining cornbread.
Place on rimmed baking sheet and toast in oven for approximately 8 minutes or until turning golden brown and crispy on edges (will still be soft in middle).
For roasted corn:
For roasted corn: Drizzle corn with olive oil and season with salt and pepper. Place corn on rimmed baking sheet and bake at 400 F degrees for approximately 12 to 15 minutes. It is convenient to do this at the same time of initial cornbread baking. Let cool for 5 minutes and use sharp knife to shear kernels off cob.
To assemble salad: To serve layered, add cornbread croutons to bottom of bowl. Next add lettuce, tomatoes, corn and bacon. Top with a big dollop of Ranch Dressing. Or, salad may be tossed by mixing Ranch Dressing thoroughly with all ingredients except cornbread and then gently tossing with cornbread.