Cornbread Panzanella Recipe | Trisha Yearwood

Ingredients

• Sour Cream Cornbread, recipe follows, cut into 1-inch cubes
• 1 pound very ripe tomatoes, cut into 1-inch pieces
• 3 celery stalks, thinly sliced
• 3 scallions, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Kosher salt
• freshly ground black pepper
• 1/4 cup torn fresh basil leaves
• Cooking spray, for the skillet
• 1 1/4 cups self-rising buttermilk cornmeal mix
• One 15-ounce can creamed corn
• 1 cup sour cream
• 1/4 cup vegetable oil
• 3 large eggs