EASY HEALTHY RECIPE - Cornbread Panzanella Salad
Who doesn't want a salad that's made out of bread especially when Lisa's cornbread is involved? Watch as we transform this Tuscan classic into an A-MAIZE-ING side dish for your summer meals!

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Cornbread Panzanella Salad
Serves: 6-8
Prep: 20 minutes
Cook: 45 minutes

Cornbread Croutons
1 Cup Flour
1 Cup Yellow Cornmeal
¼ Cup Sugar
1 tbsp baking powder
½ tsp kosher salt
¼ tsp cayenne pepper
1 cup buttermilk
¼ cup melted butter
¼ cup honey
2 eggs

Lime Dressing
¼ cup fresh lime juice
¼ cup olive oil
2 tbsp vegetable oil
2 tbsp chopped fresh flat-leaf parsley
1 tbsp honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Salad
1 tbsp butter
3 ears fresh corn, kernels removed
¼ tsp paprika
¼ tsp kosher salt
¼ tsp freshly ground black pepper
8 cups chopped romaine lettuce
1 red bell pepper, chopped
1 yellow pepper, chopped
1 large ripe avocado, chopped
¼ cup chopped fresh basil
1 large jalapeno pepper, seeds removed, chopped, for garnish (optional)

1. Preheat oven to 400°F. Line an 8-inch-square baking pan with parchment paper and coat lightly with non-stick cooking spray.
2. For the cornbread, in a large bowl, combine flour, cornmeal, sugar, baking powder, salt and cayenne pepper. In a medium bowl, whisk buttermilk, melted butter, honey and eggs until combined. Pour the wet ingredients into the flour mixture and gently mix ingredients together. Do not overmix. Pour batter into prepared pan and bake for 18-20 minutes, until the edges are golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool before slicing into croutons.
3. Once the cornbread has cooled, lower oven temperature 350°F and line a baking sheet with parchment paper. Cut the cornbread into 1-inch cubes and place on parchment paper. Bake for 10 minutes, flip the cubes and continue baking for 10 minutes more. Remove from oven and let croutons cool completely before using them.
4. For the dressing, place lime juice, olive oil, vegetable oil, parsley, honey, salt and pepper in a container with a lid. Shake well to combine.
5. For the salad, in medium skillet, melt the butter over high heat, add corn, paprika, chili powder, salt and pepper. Cook 2-3 minutes, until corn is golden. Remove from heat and cool. Place the lettuce in a large serving bowl. Add red and yellow peppers, avocado, basil, sautéed corn and cornbread croutons. Gently toss with dressing to combine. Garnish with chopped jalapenos. Serve immediately.