Cornbread Panzanella Salad - The Local Palate

Ingredients

• 1 pint teardrop tomatoes, cut in half
• 2 cucumbers – cut in half, seeded, cut into half moons ⅛-inch thick
• 2 each large red and golden beets roasted
• 2 tablespoons chiffinade basil
• 1 tablespoon chopped thyme
• 2 cups toasted diced cornbread
• 1 tablespoon garlic
• 2 bunches Frisse lettuce, rough cut
• Salt & pepper to taste
• ½ cup grated fontina cheese
• 8 ounces butter, softened (plus 2 tablespoons for pan and cubes)
• 2 ounces sugar
• 2 ounces powdered sugar
• 2 eggs, beaten
• 1¼ cup milk
• 1⅓ cups cornmeal
• 1¼ cups all-purpose flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• ¼ cup lemon juice
• ½ cup olive oil