Servings
4Prep
10 minCook
20 minIngredients
| cornbread | About 2 cups cubed | |
| corn- fresh or frozen | 1 cup | |
| diced tomato | 1 | |
| avocado diced | 1 | |
| queso fesca or feta cheese | 1/2 cup | |
| red onion small diced | 2 tablespoons | |
| lime juice | 1/2 a lime | |
| honey | 2 tablespoons | |
| chili powder-used twice | 2 tablespoons | |
| olive oil |
I love cornbread, but sometimes I make too much. This Southwest Cornbread Panzanella Salad is a great way to use up leftover cornbread and is a tasty side dish to any meal. It is as beautiful as it is flavorful.
- Cube up your leftover cornbread. Any cornbread will work! I’ve used leftovers with everything from cheese to jalapenos. It just adds more yummy flavors.
- Spread your cornbread onto a baking stone or baking sheet. Spray with olive oil and toss with 1 tablespoon of chili powder. I love Penzeys Chili Powder!
- Toast in a 350 degree oven for about 20 minutes.
- While the cornbread is toasting, prep the remainder of your ingredients.
- In your serving bowl, combine the remainder of the chili powder,honey, and lime juice.
- Toss this tasty dressing with your corn, onions, tomatoes, and cheese. Save the avocado for last so it doesn’t get smooshed. I used one ear of fresh corn here, but frozen corn will work fine too. I promise it will thaw before you eat it! Also if you don’t have Queso Fresco Cheese, just use feta.
- When the cornbread is lightly toasted, remove it from the oven.
- Toss it with your veggies and dressing. Add in the avocado now too.
- Serve immediately! I have eaten this leftover for lunch the next day and it isn’t bad at all.
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