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

Name: 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)

culturecheesemag.com

CORNBREAD PANZANELLA SALAD WITH MOZZARELLA Swapping traditional bread with cornbread modernizes this classic. Sweet cornbread complements rich and creamy

View full recipe on culturecheesemag.com

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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)