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Blueberry Cornbread Panzanella

Ree Drummond : Food Network
  • 45 minutes
  • Serves 6

INGREDIENTS

6 oz

Arugula

1/2 cup

Basil, fresh leaves

1 1/4 cups

Blueberry, fresh

1 cup

Cherry tomatoes, mixed

1

Lemon plus juice of 1/2 lemon, Zest of

1

Egg, whole

2 tbsp

Honey

1/2 cup

All-purpose flour

1 tbsp

Baking powder

1/2 tsp

Baking soda

1 cup

Cornmeal, yellow

2

Kosher salt and freshly ground black pepper

1 tsp

Salt

3/8 cup

Shortening

1/2 cup

Champagne vinegar

1 cup

Olive oil, extra-virgin

3 cups

Cornbread

1 stick

Butter, unsalted

1 cup

Buttermilk

2 oz

Goat cheese

1/2 cup

Milk