Chef’s Corner: Cornbread Panzanella Salad
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 Method; 1. Preheat oven to 325 degrees…