From the Renzi Kitchen

Strawberry Cornbread Panzanella

Yield 12 Serving

Ingredients

27940  -  ½ Box Cornbread Mix
11183  -  2 oz Brown Sugar
00000  -  24 fl oz Water, cool approx. 72 degrees
30174  -  6 fl oz Olive Oil
88305  -  3# Strawberries, quartered
88115  -  1 # 4 oz Cucumber, seedless, sliced
10777  -  5 oz Glazed Pecans
18040  -  3.5 oz Bacon, cooked and crumbled
25284  -  5 oz Feta Cheese
78458  -  9 fl oz Balsamic Dressing
88383  -  1 oz Mint, chopped
88229  -  1 oz Basil, chiffonade
56127  -  8 fl oz Balsamic Glaze
00000  -  Salt and Pepper

Instructions

  1. Whisk together cornbread and brown sugar in a large bowl. Add water and mix until combined.
  2. Line half sheet pan with parchment; pour batter onto pan.
  3. Bake as directed until surface is firm to touch and color is light brown. Convection: 325 degrees for 18-22 minutes or Standard Oven: 375 degrees for 17-20 minutes.
  4. Remove parchment from cornbread; cut into 1 inch cubes using a serrated knife and drizzle with oil.
  5. Gently separate and spread out cubes to cover pan.
  6. Bake again until golden brown. Convection Oven: 350 degrees for 8-11 minutes or Standard Oven: 400 degrees for 14-18 minutes.
  7. Cool completely.
  8. Toss together strawberries, cucumber, pecans, bacon, feta cheese.
  9. Add cooled cornbread croutons, toss gently.
  10. Drizzle with balsamic dressing and toss to coat.
  11. Portion (12) 11 oz portions on serving plates.
  12. Sprinkle each serving with mint, basil and drizzle balsamic glaze.

Download the Recipe Here

Recipe sourced from General Mills Foodservice