BLT Cornbread Salad (Photo courtesy Martha White Kitchens)
BLT Cornbread Salad is a twist on the Tuscan bread salad called panzanella. Traditionally the dish is a vehicle for stale, dried bread and overly soft tomatoes. This recipe includes freshly baked cornbread and the season’s best Florida tomatoes. The mayonnaise topping keeps the BLT theme, but you could drizzle a buttermilk dressing on top as well.
BLT Cornbread Salad
Yield: 8 servings.
Cornbread:
1 large egg
2/3 cup milk
1/2 cup sweet corn kernel
3 tablespoons vegetable oil
1 cup self-rising enriched yellow corn meal mix
Salad:
1 pound bacon, cut into small pieces
3 large tomatoes, coarsely chopped
1/2 cup sliced green onions
1/3 cup freshly chopped parsley
1/2 cup mayonnaise
1 teaspoon coarsely ground black pepper
8 cups torn lettuce leaves
1. Heat oven to 450F. Spray a 10-inch cast iron skillet with no-stick cooking spray; place in oven for 7-8 minutes or until hot.
2. Beat egg in medium bowl. Add all remaining cornbread ingredients; mix well. Pour into prepared hot skillet. Bake 10-15 minutes or until golden brown. Cool 20 minutes while making salad.
3. Cook bacon in skillet over medium heat until crisp. Drain on paper towels.
4. Combine cooked bacon, tomatoes, onion and parsley in large bowl. Add mayonnaise and pepper; mix to coat. Cut cornbread into 1/2-inch pieces. Add cornbread to salad; toss gently to mix. Cover tightly; refrigerate 2 to 3 hours or overnight before serving. Serve over lettuce.
SOURCE: Adapted from Martha White Kitchens
The post BLT Cornbread Salad appeared first on Heather's Florida Kitchen.