Chef’s Corner: Cornbread Panzanella Salad

Panzanella Salad Recipe from Vista Verde Ranch a luxury Guest Ranch near Steamboat Springs Colorado!

Cornbread Panzanella Salad (makes 4 quarts)

Ingredients (corn bread): (by weight)

17 ounces eggs, beaten lightly

20 ounces sugar

22.5 ounces cornmeal

29 ounces flour

1 ounce baking powder

½ ounce salt

10 ounces vegetable oil

8.5 ounces unsalted butter, soft

1 ounce rosemary, chopped

42 ounces milk


1. Preheat oven to 325 degrees F.
2. In a mixing bowl with the whisk attachment, whip the eggs and sugar together until the ribbon stage (when the whisk is lifted out of the mixture it will leave a risen “ribbon” of batter on the surface before sinking back into the rest of the batter, about 5 minutes on high)
3. Mix together the dry ingredients and the other wet ingredients separately.
4. With a rubber spatula, Scrape down the bowl of the mixer with the eggs and sugar.
5. Alternate adding wet and dry ingredients until all ingredients are combined.
6. Spread batter onto a greased 18 inch x 12 inch baking pan and bake for 8 minutes, rotate pan and then an additional 8 minutes until a cake tester comes out clean.

Ingredients (salad):

1 red bell pepper, small diced

1 Yellow bell pepper, small diced

2 Poblano peppers, small diced

1 large red onion, small diced

1 pint cherry tomatoes, halved

6 cloves garlic, minced

12 green onions, sliced thinly

2 tblsp each fresh Parsley, Sage, Marjoram, chopped

½ cup sherry vinegar

¼ cup maple syrup

1 cup extra virgin olive oil

Salt and pepper to taste


1. Cut the cooled cornbread into ½ inch squares and toast in the oven at 325 degrees F until brown and crouton-like, about 15 minutes.
2. Toss all ingredients in a large bowl and taste for seasoning.
3. Serve sooner rather than later.