Caprese Salad Recipe with Homemade Cornbread
Up your salad game with this delicious caprese salad recipe with homemade cornbread and a white balsamic vinegar reduction.
For the Cornbread:
of melted unsalted butter
of baking soda
Bob’s Red Mill Medium Grind Cornmeal
Bob’s Red Mill Organic All-Purpose Flour
For the Caprese Salad:
of white balsamic vinegar
each sliced or quartered vine ripe tomatoes and Roma tomatoes
of sliced or whole assorted cherry and tear drop tomatoes
of sliced buffalo mozzarella
ball of quartered burrata cheese
of mâche greens
ears of roasted shucked and trimmed corn
sea salt and fresh cracked pepper to taste
of chiffonade fresh basil
Cornbread: Preheat the oven to 325°
In a large bowl whisk together the eggs, sugar and butter. Set aside.
in a separate bowl whisk together the buttermilk and baking soda and then pour it into the large bowl with eggs, sugar and butter.
Fold in the cornmeal and flour until combined and the evenly spread the batter out on a cookie sheet tray lined with parchment paper.
Bake in the oven at 325° for 25 to 30 minutes. Set aside to cook and then cut into 1” cubes. Note: you will have some leftover
Caprese: Add the vinegar and honey to a small size pot and simmer over low heat until it becomes very thick like a normal balsamic reduction, about 12-15 minutes. Cool.
To Plate: place ½ of cornbread cubes down on a large serving platter and place on the tomatoes, cheeses, greens, corn, salt and pepper and basil, and drizzle on some cooled balsamic vinegar reduction.