Caprese Salad Recipe with Homemade Cornbread
I don’t even know where this idea came from, I just really wanted to make some homemade cornbread and knew it would go well with tomatoes so why not re-invent a classic with a ton of new flavors. This caprese salad recipe is almost like a panzanella salad, but it’s a lot tastier.
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Caprese Salad Recipe with Homemade Cornbread
For the Cornbread:
4 large eggs
1 cup of sugar
8 ounces of melted unsalted butter
2 cups of buttermilk
½ tablespoon of baking soda
2 cups Bob’s Red Mill Medium Grind Cornmeal
2 cups Bob’s Red Mill Organic All-Purpose Flour
For the Caprese Salad:
1 cup of white balsamic vinegar
1 tablespoon of honey
4 each sliced or quartered vine ripe tomatoes and Roma tomatoes
2 cups of sliced or whole assorted cherry and tear drop tomatoes
8 ounces of sliced buffalo mozzarella
1 ball of quartered burrata cheese
4 cups of mâche greens
2 ears of roasted shucked and trimmed corn
sea salt and fresh cracked pepper to taste
¼ cup of chiffonade fresh basil
prep time: 25 minutes
cook time: 50 minutes
serves 10
procedures:
1. Cornbread: Preheat the oven to 325°
2. In a large bowl whisk together the eggs, sugar and butter. Set aside.
3. in a separate bowl whisk together the buttermilk and baking soda and then pour it into the large bowl with eggs, sugar and butter.
4. Fold in the cornmeal and flour until combined and the evenly spread the batter out on a cookie sheet tray lined with parchment paper.
5. Bake in the oven at 325° for 25 to 30 minutes. Set aside to cook and then cut into 1” cubes. Note: you will have some leftover
6. Caprese: Add the vinegar and honey to a small size pot and simmer over low heat until it becomes very thick like a normal balsamic reduction, about 12-15 minutes. Cool.
7. To Plate: place ½ of cornbread cubes down on a large serving platter and place on the tomatoes, cheeses, greens, corn, salt and pepper and basil, and drizzle on some cooled balsamic vinegar reduction.
8. Serve!
Recipe Video:
