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.
Servings 10
Calories 612kcal
Ingredients
For the Cornbread:
- 4 large eggs
- 1 cup of sugar
- 8 ounces of melted unsalted butter
- 2 cups of buttermilk
- ½ tablespoon of baking soda
- 2 cups Cornmeal
- 2 cups All-Purpose Flour
For the Caprese Salad:
- 1 cup of white balsamic vinegar
- 1 tablespoon of honey
- 4 each sliced or quartered vine ripe tomatoes and Roma tomatoes
- 2 cups of sliced or whole assorted cherry and teardrop tomatoes
- 8 ounces of sliced buffalo mozzarella
- 1 ball of quartered burrata cheese
- 4 cups of mâche greens
- 2 ears of roasted shucked and trimmed corn
- sea salt and fresh cracked pepper to taste
- ¼ cup of chiffonade fresh basil
Instructions
- 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 then 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 cool 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.
- Serve!
Video
Nutrition
Calories: 612kcal | Carbohydrates: 74g | Protein: 15g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 137mg | Sodium: 351mg | Potassium: 418mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1976IU | Vitamin C: 14mg | Calcium: 598mg | Iron: 3mg