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Corn Bread Panzanella Recipe

Corn Bread Panzanella Recipe

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Ingredients

Count

Nutrition

687

Calories

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Ingredients:

Serving

1/4 cup bacon fat
1 1/2 cups stone-ground yellow cornmeal
1/2 cup unbleached all-purpose flour
1 tbsp baking powder
1 tsp salt
1 large egg
1 cup whole milk
3 scallions, minced
1/2 stick (1/4 cup) unsalted butter, melted
1 red bell pepper
1 yellow bell pepper
3 tbsp red-wine vinegar
2 tbsp sherry vinegar
1 1/2 tsp kosher salt , or to taste
1/4 tsp black pepper
3/4 cup extra-virgin olive oil
6 tomatoes (3 lb), halved crosswise, seeded, and cut into 1-inch pieces
1 small red onion , quartered lengthwise and thinly sliced crosswise
1/2 cup kalamata or other brine-cured black olives, pitted and halved
2 kirby cucumbers, peeled , halved lengthwise, seeded, and cut crosswise into 1/4-inch-thick slices
1/2 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves

Directions:

Make corn bread croutons: Preheat oven to 450°F.
Heat bacon fat in a 10-inch cast-iron skillet in middle of oven 5 minutes.
While fat heats, whisk together cornmeal, flour, baking powder, and salt in a large bowl. Whisk together egg and milk in a small bowl, then add to dry ingredients, stirring just until combined.
Carefully remove hot skillet from oven and stir scallions into hot fat (they will sizzle). Stir fat with scallions and melted butter into batter until just combined, then pour batter into hot skillet. Bake in middle of oven until a tester comes out clean, about 10 minutes. Turn corn bread out onto a rack and cool 15 minutes. (Leave oven on.)
Cut corn bread into 3/4-inch cubes and spread in 1 layer in a shallow baking pan. Bake in upper third of oven until edges are golden, about 10 minutes, then cool in pan on a rack.
Make salad: Roast red and yellow bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1-inch pieces.
Whisk together vinegars, kosher salt, and black pepper in a large bowl, then add oil in a slow stream, whisking. Add tomatoes, onion, and olives to vinaigrette, tossing to coat, and marinate 10 to 15 minutes.
Add roasted peppers, cucumbers, basil, mint, parsley, and croutons to bowl and toss.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	686.88 Kcal (2876 kJ)
Calories from fat	500.56 Kcal
		% Daily Value*
Total Fat	55.62g	86%
Cholesterol	60.49mg	20%
Sodium	748.87mg	31%
Potassium	834.48mg	18%
Total Carbs	41.51g	14%
Sugars	10.54g	42%
Dietary Fiber	10.37g	41%
Protein	8.52g	17%
Vitamin C	84mg	140%
Vitamin A	1.6mg	54%
Iron	103.1mg	573%
Calcium	242.9mg	24%

Amount Per 100 g
Calories	112.84 Kcal (472 kJ)
Calories from fat	82.23 Kcal
		% Daily Value*
Total Fat	9.14g	86%
Cholesterol	9.94mg	20%
Sodium	123.03mg	31%
Potassium	137.09mg	18%
Total Carbs	6.82g	14%
Sugars	1.73g	42%
Dietary Fiber	1.7g	41%
Protein	1.4g	17%
Vitamin C	13.8mg	140%
Vitamin A	0.3mg	54%
Iron	16.9mg	573%
Calcium	39.9mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

17.6

Points
19

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium

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