Southwest Cornbread Panzanella Salad

Southwest Cornbread Panzanella Salad




10 min


20 min


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.

  1. 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. 
  2. 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!
  3. Toast in a 350 degree oven for about 20 minutes.
  4. While the cornbread is toasting, prep the remainder of your ingredients.
  5. In your serving bowl, combine the remainder of the chili powder,honey, and lime juice. 
  6. 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. 
  7. When the cornbread is lightly toasted, remove it from the oven.  
  8. Toss it with your veggies and dressing. Add in the avocado now too.
  9. Serve immediately! I have eaten this leftover for lunch the next day and it isn’t bad at all.


The Teacher's Table

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