Corn Bread Panzanella with Jalapenos and Green Tomatoes

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  • Makes: 6 servings
  • Serving Size: 2 1/4 cups
  • Makes: 9 cups salad, 3/4 cup dressing
  • Prep: 25 mins
  • Bake: 15 mins 350°F
  • Cool: 30 mins

Corn Bread Panzanella with Jalapenos and Green Tomatoes

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Directions

  1. Preheat oven to 350 degrees F. Spread corn bread cubes in a 15x10x1-inch baking pan. Bake corn bread cubes about 15 minutes or until lightly browned. Cool for 30 minutes. (Corn bread cubes will get crisper as they cool.)
  2. In a large bowl combine corn bread cubes, green tomatoes, cucumber, green onions, and basil. For dressing, in a screw-top jar combine oil, lemon peel, lemon juice, chile pepper, honey, salt, and black pepper. Cover and shake well to combine. Pour dressing over corn bread mixture; toss to coat. Let stand for 5 minutes before serving.

From the Test Kitchen

Visit BHG.com/cornbread to find our favorite corn bread recipe.

*

If you like heat, leave the seeds in the jalapeno. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Corn Bread Panzanella with Jalapenos and Green Tomatoes)

  • Per serving:
  • 374 kcal ,
  • 20 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 46 mg chol. ,
  • 792 mg sodium ,
  • 44 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 7 g pro.
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