To make a dish that can feed a crowd, Kardea adds Southern staples to this classic Italian salad!Subscribe to #discoveryplus to stream more episodes of #DeliciousMissBrown: http://discoverypl.us/2NeKVgd.Get the recipe ▶ https://foodtv.com/3BfufsZSubscribe to Food Network ▶ http://foodtv.com/YouTubeKardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cornbread PanzanellaRECIPE COURTESY OF KARDEA BROWNLevel: EasyTotal: 1 hr 40 min (includes cooling time)Active: 45 minYield: 10 to 12 servingsIngredients3 slices thick-cut baconDay-old Cornbread, recipe follows, cut into 1-inch cubesVegetable oil, for the pan, optional1/3 cup extra-virgin olive oil 3 tablespoons white wine vinegar 1 teaspoon Dijon mustard 3 cloves garlic, minced Kosher salt and freshly ground black pepper2 pounds heirloom tomatoes, cut into bite-size pieces (about 6 cups) 1 cup fresh basil leaves, coarsely chopped, plus more for garnish, optional2 tablespoons capers 1 English cucumber, seeded and cut into half-moons (about 2 cups) 1 small red onion, halved and very thinly sliced (about 1 1/2 cups) Cornbread:Vegetable shortening or cooking spray, for the pan1 cup all-purpose flour 1 cup plain cornmeal 2 tablespoons granulated sugar 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup whole buttermilk 1/2 cup (1 stick) unsalted butter, melted 2 tablespoons vegetable or canola oil 1 large egg DirectionsCook the bacon in a large cast-iron skillet over medium-high heat until browned and crisp, 5 to 8 minutes. Remove the bacon to a paper towel-lined plate to cool, reserving the drippings in the skillet, then chop.Add half of the Cornbread cubes to the hot bacon drippings in the skillet and brown on all sides, 5 to 8 minutes. Remove from the skillet and let cool. Add vegetable oil to the skillet if it becomes dry, then brown the remaining cornbread cubes. Let cool.Whisk together the olive oil, vinegar, mustard and garlic in a large bowl. Season with salt and pepper. Add the tomatoes, basil, capers, cucumber and onion. Toss well to coat. Cover and refrigerate until ready to serve, or serve right away.Just before serving, add the cornbread cubes and bacon and toss. Garnish with additional basil, if desired.Cornbread:Preheat the oven to 400 degrees F. Lightly grease a 9-inch baking pan with vegetable shortening or cooking spray.Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, butter, vegetable oil and egg in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)Bake the cornbread until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Let cool on a wire rack.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#KardeaBrown #DeliciousMissBrown #FoodNetwork #CornbreadPanzanellaKardea Brown's Cornbread Panzanella | Delicious Miss Brown | Food Networkhttps://www.youtube.com/watch?v=VQ5-5vBitFg
