Cornbread Panzanella Salad with Mozzarella | culture: the word on cheese

Ingredients

• 1 large egg
• 3/4 cup milk
• 1/2 cup vegetable oil
• 1/2 cup plus 3 tablespoons sugar 1 cup all-purpose flour
• 1/3 cup cornmeal
• 1 teaspoon salt
• 1 teaspoon baking powder
• Cornbread (cut into 1- to 2-inch cubes 1/4 cup olive oil, plus 2 tablespoons for)
• dressing
• 2 teaspoons Dijon mustard
• 1/4 cup balsamic vinegar
• 1/2 red onion (thinly sliced)
• 2 garlic cloves (minced)
• 2 pounds heirloom tomatoes (cut into)
• 1- to 2- inch cubes (can swap for other available tomato)
• 6 ounces fresh ciliegine mozzarella
• 1/2 cup basil leaves (torn, divided)
• Flaky sea salt and freshly ground black pepper (to taste)