E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cornbread Panzanella & Peach Browned Butter Lodge Cast Iron | June 23, 2023 Panzanella takes our favorite things about salad—fresh flavors, super-seasonal produce—and adds our favorite thing about a nice bread spread (e.g. bread). Here, we swap the traditional hunks of white country bread you’ll find in a panzanella for cornbread, and then dress everything in a peach-infused brown butter. We use our True Southern Skillet Cornbread Mix in this version. You can swap out other stone fruits for the peaches if you’re in a pinch, but don’t skimp on the plump heirloom tomatoes and basil: they take this Recipe of the Month contender to new summer heights. Level Beginner Prep Time 15 minutes Cook Time 10 minutes Serves 4-6 Cook it With Our 3 Quart USA Enamel™ Dutch Oven Ingredients Cornbread Panzanella 3 cups tomatoes, seeded and diced 3 cups peaches, peeled, skins reserved, diced 4 cups cornbread, 1-inch cubes ½ red onion, sliced thinly ¼ cup basil, torn 2 tablespoons olive oil Salt and pepper to taste Peach Browned Butter ½ cup butter, cubed ¼ cup reserved peach skins 2 tablespoons honey ¼ teaspoon salt Directions Peel the peaches, remove pits, and slice into wedges. Reserve ¼ cup of peach skins for the browned butter. Preheat the oven to 350° F. Spread cornbread evenly on a cast iron pizza pan or baking pan and toast for 10-15 minutes or until golden brown and lightly crispy. While the cornbread is toasting, preheat an enameled dutch oven over medium low heat. Add cubed butter and melt completely. Once the butter has melted, stir gently using a silicone spatula or wooden spoon. Add peach skins and continue to stir. The butter will foam and the milk solids will begin to brown after about 5-7 minutes of intermittent stirring. As soon as the butter begins to brown and you detect a nutty aroma, remove from heat—it’ll continue to darken a bit off the heat. Allow the butter to cool slightly and add honey and salt. Stir until fully incorporated. Remove peach skins and discard. Continue to cool for about 5-10 minutes. Reserve ½ cup for use at another time. Toss the panzanella ingredients together just before serving to keep the cornbread crispy. Add tomatoes, peaches, and red onion to the dutch oven and gently toss together. Add the toasted cornbread and torn basil, mixing gently and being careful not to overwork the panzanella. Season with salt and pepper to taste and serve. Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Bacon Tomato Bread Pudding View recipe Bran Muffins View recipe Stuffed Pizza View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cornbread Panzanella & Peach Browned Butter Lodge Cast Iron | June 23, 2023 Panzanella takes our favorite things about salad—fresh flavors, super-seasonal produce—and adds our favorite thing about a nice bread spread (e.g. bread). Here, we swap the traditional hunks of white country bread you’ll find in a panzanella for cornbread, and then dress everything in a peach-infused brown butter. We use our True Southern Skillet Cornbread Mix in this version. You can swap out other stone fruits for the peaches if you’re in a pinch, but don’t skimp on the plump heirloom tomatoes and basil: they take this Recipe of the Month contender to new summer heights. Level Beginner Prep Time 15 minutes Cook Time 10 minutes Serves 4-6 Cook it With Our 3 Quart USA Enamel™ Dutch Oven Ingredients Cornbread Panzanella 3 cups tomatoes, seeded and diced 3 cups peaches, peeled, skins reserved, diced 4 cups cornbread, 1-inch cubes ½ red onion, sliced thinly ¼ cup basil, torn 2 tablespoons olive oil Salt and pepper to taste Peach Browned Butter ½ cup butter, cubed ¼ cup reserved peach skins 2 tablespoons honey ¼ teaspoon salt Directions Peel the peaches, remove pits, and slice into wedges. Reserve ¼ cup of peach skins for the browned butter. Preheat the oven to 350° F. Spread cornbread evenly on a cast iron pizza pan or baking pan and toast for 10-15 minutes or until golden brown and lightly crispy. While the cornbread is toasting, preheat an enameled dutch oven over medium low heat. Add cubed butter and melt completely. Once the butter has melted, stir gently using a silicone spatula or wooden spoon. Add peach skins and continue to stir. The butter will foam and the milk solids will begin to brown after about 5-7 minutes of intermittent stirring. As soon as the butter begins to brown and you detect a nutty aroma, remove from heat—it’ll continue to darken a bit off the heat. Allow the butter to cool slightly and add honey and salt. Stir until fully incorporated. Remove peach skins and discard. Continue to cool for about 5-10 minutes. Reserve ½ cup for use at another time. Toss the panzanella ingredients together just before serving to keep the cornbread crispy. Add tomatoes, peaches, and red onion to the dutch oven and gently toss together. Add the toasted cornbread and torn basil, mixing gently and being careful not to overwork the panzanella. Season with salt and pepper to taste and serve. Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Bacon Tomato Bread Pudding View recipe Bran Muffins View recipe Stuffed Pizza View recipe
