Cornbread Panzanella - The Local Palate

Ingredients

• 2½ tablespoons pickling salt
• 1 quart spring water (tap water can inhibit the fermentation process)
• 2½ tablespoons black peppercorns
• Kernels from 1 dozen ears of corn
• 1 cup unsalted butter
• 2 cups flour
• 2 cups cornmeal
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups buttermilk
• 4 eggs
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ¼ cup walnuts
• ½ teaspoon salt, plus more to taste
• 3 tablespoons apple cider vinegar
• 2½ teaspoons dijon mustard
• ¼ cup olive oil
• Pepper to taste
• 1 cup sour corn
• 2 english cucumbers, thinly sliced
• ½ cup blueberries, halved
• ½ cup crumbled goat cheese