Cornbread Panzanella

Directions

1. 1
   Preheat oven to 425.
2. 2
   Generously butter an 8 inch square pan.
3. 3
   Mix cornmeal, flour, sugar, honey, baking powder, salt and baking soda.
4. 4
   Stir together sour cream, eggs and melted butter.
5. 5
   Add to the dry ingredients; stir until just combined.
6. 6
   Pour into the pan.
7. 7
   Bake about 20 minutes, until a toothpick comes out clean.
8. 8
   Cool 5 minutes, turn out onto cutting board.
9. 9
   Let cool 10 more minutes, then cut into 1 inch cubes.
10. 10
    Make sure oven is at 450, then toss the cornbread with 3 tbsp oil, salt and pepper.
11. 11
    Bake 15 minutes.
12. 12
    Let cool slightly.
13. 13
    Return to bowl; add tomatoes, onion and salt.
14. 14
    Whisk remaining oil and vinegar, then drizzle over salad.
15. 15
    Stir in havarti and basil, if using.
16. 16
    Serve.