Cornbread Panzanella with Peaches

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 11g protein
• 48g carbs
• 22g fat
• 6g fiber

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Ingredients

• 4 cups cubed day-old cornbread
• 3 ripe peaches
• 1 1/2 cups fresh corn kernels
• 1 1/2 cups cherry tomatoes
• 1/2 English cucumber
• 1/4 cup thinly sliced red onion
• 1/3 cup fresh basil
• 1/4 cup fresh parsley
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 oz crumbled goat cheese

Instructions

1. 1Preheat the oven to 375°F. Spread cornbread cubes on a rimmed baking sheet in a single layer and drizzle with a tablespoon of the olive oil.
2. 2Toast until edges are deep golden and cubes feel crisp outside but still tender inside, 12 to 15 minutes, tossing once halfway. Cool on the sheet.
3. 3Meanwhile, heat a dry skillet over medium-high. Add fresh corn kernels and cook without stirring for 2 minutes so they blister, then toss until lightly charred in spots, about 4 minutes total. Set aside to cool.
4. 4Dice peaches into generous bite-size pieces, halve the tomatoes, and cut cucumber into half-moons. Thinly slice the red onion and soak briefly in cold water if you want milder bite, then drain.
5. 5In a large bowl, whisk remaining olive oil with apple cider vinegar, Dijon, honey, salt, and pepper until the dressing emulsifies and looks creamy.
6. 6Add toasted cornbread, charred corn, peaches, tomatoes, cucumber, and onion to the bowl. Toss gently so bread soaks up dressing without collapsing into mush.
7. 7Fold in torn basil and parsley. Let the panzanella rest 10 minutes at room temperature so cornbread softens at the edges while centers stay toothsome.
8. 8Crumble goat cheese over the top, give one last gentle toss, and taste for salt and acid. Divide into bowls or pack for lunch; best within a few hours while textures contrast.