Wallaces Garden Center-Bettendorf-Iowa--Cornbread Panzanella Recipe

Cornbread Panzanella

Turning ordinary ingredients into extraordinary flavors!

—Recipes by Chef Steph


  • 3 (heaping) cups 1-inch cubes of day-old cornbread—this isn’t called bread salad for nothing!
  • great flavorful olive oil
  • kosher salt and freshly-ground pepper
  • 2 pounds heirloom tomatoes in a variety of colors, chopped into 1- to 2-inch pieces
  • 2 shallots, peeled and minced
  • 4-5 tablespoons balsamic vinegar
  • 4 to 5 ounces fresh mozzarella, torn into bite-sized pieces
  • 3/4 cup (packed) basil, torn
  • flaky sea salt, to finish



  1. If you don’t have left over cornbread, buy some, cut it into chunks, and toast it slightly in a 350° oven until crisp.

  2. Then, just stir it all together and serve!  

  3. To make it more interesting add a cup of leftover sweet corn cut off the cob or go carnivore and add chunks of leftover chicken or BACON or both!

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