Jalapeño Cornbread Panzanella Salad
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Two Peas & Their Pod · by Maria Lichty

Jalapeño Cornbread Panzanella Salad

NUTRITION · PER SERVING—
CAL 24%·PRO 19%
CARBS 60G50% OF CAL
6G FIBER41G OTHER14G TOTAL SUGAR
FAT 24G44% OF CAL
6G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A summer salad combining charred jalapeño cornbread with fresh corn, peppers, tomatoes, avocado, and cotija cheese dressed with a lime vinaigrette. Vibrant and textured.

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Nutrition & ingredients

Ingredients

  • 1 cup all-purpose flour
  • 1 cup course ground yellow cornmeal
  • 4 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter (melted and cooled)
  • 3 tablespoons canola oil
  • 2 large eggs
  • 1 cup fresh sweet corn kernels
  • 1 jalapeño (diced, seeds removed)
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 clove garlic (minced)
  • 2 tablespoons chopped cilantro
  • 1 tablespoon honey
  • Salt and black pepper (to taste)
  • 1 ear charred sweet corn (kernels removed from cob)
  • 1 green pepper (diced, seeds removed)
  • 1 red pepper (diced, seeds removed)
  • 3 medium tomatoes (chopped)
  • 1 large avocado (diced, seed removed)
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1/4 cup cotija cheese
PREP
—
SODIUM
390MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.