Prepare to embark on a mouthwatering culinary journey that will transform your ordinary meal into an extraordinary experience! This White Cheddar Cornbread and Bacon Panzanella is not just a recipe—it's a flavor explosion that combines the rich, savory goodness of crispy bacon, the creamy melt of white cheddar, and the rustic charm of homemade cornbread. Whether you're looking to impress dinner guests or simply treat yourself to a delectable dish, this recipe promises to tantalize your taste buds and elevate your home cooking game.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup melted butter
- 1 cup shredded white cheddar cheese
- 4 strips of bacon, cooked and crumbled
- 1 cup diced tomatoes
- 1/2 cup chopped fresh basil
Instructions
- Preheat the oven to 425°F (218°C) and position a rack in the center of the oven. Grease a 9-inch cast iron skillet or square baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and then mix in buttermilk and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
- Fold in half of the shredded white cheddar cheese and half of the crumbled bacon into the batter.
- Transfer the batter to the prepared skillet or baking dish, spreading it evenly. Sprinkle the remaining cheese and bacon on top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- While the cornbread bakes, prepare the panzanella by cutting the cornbread into 1-inch cubes once cooled.
- In a large bowl, combine the cornbread cubes, diced tomatoes, and chopped fresh basil. Toss gently to mix.
- Let the panzanella sit for 10 minutes to allow the flavors to meld together before serving.
- Serve at room temperature as a rustic side dish or light main course.
Tips
- Use a cast iron skillet for the best crispy edges and even baking of your cornbread.
- Don't overmix the batter—this can lead to tough, dense cornbread. Mix just until ingredients are combined.
- For extra flavor, consider using thick-cut bacon and crisp it until it's perfectly crunchy.
- Allow the cornbread to cool completely before cubing to ensure clean, neat cuts.
- Use ripe, in-season tomatoes for the most vibrant panzanella flavor.
- Let the panzanella rest for at least 10 minutes to allow the flavors to meld and the cornbread to absorb the tomato juices.
- Serve at room temperature for the best taste and texture experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
