Make bread salad, of course. And eat it while studying just what happens as it goes down your throat and hits your stomach. Bonus: In addition to using up the leftover cornbread, this also used up the leftover cilantro, chickpeas, lime, and bell pepper I had kicking around in the fridge. And making it took all of 20 minutes. I could have done without the walnut flavor, but the cherries actually worked surprisingly well. Still, plain cornbread would have been best of all.
South-of-the-border panzanella
2 cups day-old yeasted cornbread, cut into small chunks
1 tomato, chopped
1 red bell pepper, chopped
2 cups chopped steamed broccoli
1/2 cup chickpeas (This could be increased, I think.) or black beans
1/3 cup red onion, chopped
1 generous bunch cilantro, chopped
1 jalapeno, minced
1 clove garlic, minced
2 tablespoons apple cider vinegar (more to taste)
1/4 cup olive oil
juice and zest of 1 lime
cumin, oregano, salt, and pepper to taste
Whisk together the cilantro, garlic, oil, vinegar, jalapeno, lime juice and zest, spices, and onion. Let the mixture sit at room temperature for thirty minutes to an hour before tossing in the rest of the ingredients.
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