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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my own interpretation of a cornbread salad I had in a local restaurant. I love the combination of flavors. I've included a recipe for cornbread, but you can replace it with another. Ingredients:
1 cup yellow cornmeal |
1 cup all-purpose flour |
1/8 cup sugar |
1/8 cup honey |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1/2 teaspoon baking soda |
1 cup sour cream |
2 eggs |
1/4 cup butter, melted |
1/2 cup olive oil |
salt and pepper |
2 large tomatoes, chopped |
1/2 small red onion, thinly sliced and chopped |
1/2 cup balsamic vinegar |
6 ounces dill havarti cheese, cut into 1/4 in cubes |
6 -8 leaves fresh basil, chopped |
Directions:
1. Preheat oven to 425.
2. Generously butter an 8 inch square pan.
3. Mix cornmeal, flour, sugar, honey, baking powder, salt and baking soda.
4. Stir together sour cream, eggs and melted butter.
5. Add to the dry ingredients; stir until just combined.
6. Pour into the pan.
7. Bake about 20 minutes, until a toothpick comes out clean.
8. Cool 5 minutes, turn out onto cutting board.
9. Let cool 10 more minutes, then cut into 1 inch cubes.
10. Make sure oven is at 450, then toss the cornbread with 3 tbsp oil, salt and pepper.
11. Bake 15 minutes.
12. Let cool slightly.
13. Return to bowl; add tomatoes, onion and salt.
14. Whisk remaining oil and vinegar, then drizzle over salad.
15. Stir in havarti and basil, if using.
16. Serve.
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