Hot Honey Cornbread Panzanella

This is the Thanksgiving side that wakes up the whole plate. Crispy, buttery cast iron–fried cornbread cubes get tossed with roasted squash, herbs, and a chili-honey vinaigrette that’s equal parts sweet heat and savory depth — a perfect match for the Chili–Maple Charred Citrus Turkey.

Instead of going soft like stuffing, the cornbread fries into golden, craggly cubes that hold up to the dressing and stay crisp on the edges. It works especially well with a sturdy, flavorful base like our Honey Cast Iron Skillet Cornbread. Warm hot-honey butter blooms the chili flakes right in the pan, and the whole dish lands somewhere between panzanella, Southern cornbread salad, and a modern roasted veg side. It’s bold, unexpected, and the one everyone will ask about.

Hot Honey Cornbread Panzanella

Crispy hot honey cornbread panzanella with roasted squash, herbs, and toasted nuts
Prep
⏱️ 20 min
Cook
🔥 30 min
Total
⏳ ~50 min
Serves
🍽️ 6

Ingredients

  • 4 cups cornbread cubes (1-inch, ideally day-old)
  • 2 tbsp butter
  • 2 tbsp olive oil, divided
  • 1/4 tsp red pepper flakes
  • 1 tbsp hot honey (plus extra for drizzling)
  • 2 cups roasted squash (butternut or delicata)
  • 1 tsp kosher salt, divided
  • Black pepper, to taste
  • 1/4 cup toasted pecans, pepitas, or sliced almonds
  • 1/4 cup chopped parsley or cilantro
  • Vinaigrette:
  • 2 tbsp olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp hot honey
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated
  • 1/4 tsp red pepper flakes
  • 1/4 tsp kosher salt
Make your own hot honey: Warm 1/4 cup honey with 1–2 tsp chili flakes (or a sliced fresh chili) over low heat for 2–3 minutes. Let it steep to deepen the heat, then strain if you prefer it smooth.
Cast iron advantage: A hot cast iron skillet gives cornbread cubes their deep, even browning and keeps the centers soft. Stainless pans work too, but cast iron makes this dish shine.

Instructions

  1. Roast the squash: Heat oven to 425°F (218°C). Toss cubed squash with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Spread on a sheet pan and roast 20–25 minutes until golden and tender.
  2. Crisp the cornbread: Heat butter and remaining 1 tbsp olive oil in a large cast iron skillet over medium heat. Add cornbread cubes. Cook 6–8 minutes, turning occasionally, until crispy on all sides. Add chili flakes and hot honey during the last minute.
  3. Make the vinaigrette: Whisk olive oil, vinegar, hot honey, Dijon, garlic, chili flakes, and salt until emulsified.
Balance the heat: Add more hot honey for sweet heat or bump up the chili flakes for a spicier version. The vinaigrette should taste bold on its own — it mellows once tossed with the warm cornbread.
  1. Toss the panzanella: In a large bowl, combine warm cornbread cubes, roasted squash, toasted pecans, pepitas, or sliced almonds, and half the herbs. Pour over the vinaigrette and toss gently.
  2. Finish and serve: Transfer to a serving dish, top with remaining herbs, and drizzle with hot honey. Serve warm or room temperature.
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Hot Honey Cornbread Panzanella | PantryJoy

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