Cornbread Panzanella Salad with Avocado Dressing | epicuricloud (Tina Verrelli)

Ingredients

• 1 cup yellow corn meal
• 1 cup flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup oil
• 1 cup milk
• 1 large egg (lightly beaten)
• 1 jalapeno (seeded and minced (2 1/2 tablespoons))
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons oil (for drizzling on croutons)
• 1/2 cup loosely packed cilantro (stem removed (or parsley))
• 1/2 avocado
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 1/2 teaspoon minced garlic
• 2 teaspoons honey
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup water
• 1/4 cup olive oil
• 3/4 cup corn cut from 1-2 grilled ears ((or thawed frozen))
• 1 red pepper, diced (seeds removed)
• 1 yellow or orange pepper, diced (seeds removed)
• 3 medium Roma tomatoes, diced
• 1 English cucumber, diced
• 1/4 cup diced red onion
• 1/4 cup cotija cheese ((could substitute with feta))
• 2 tablespoons roasted pepitas ((hulled pumpkin seeds))