TEX-MEX CORNBREAD SALAD

Cornbread:

❚ 3 tbsp. (45 ml) unsalted butter, melted, plus more for the pan

❚ 1 cup (250 ml) cornmeal

❚ ½ cup (125 ml) all-purpose flour

❚ 2 tbsp. (30 ml) sugar

❚ 2 tsp (10 ml) baking powder

❚ ½ tsp. (2 ml) baking soda

❚ 1 tsp. (5 ml) kosher salt

❚ 2 cups (500 ml) buttermilk

❚ 2 large eggs, lightly beaten

Mexican Oregano Vinaigrette:

❚ ¼ cup (50 ml) seasoned rice vinegar

❚ 2 tbsp. (30 ml) Dijon mustard

❚ 4 tsp. (20 ml) dried Mexican oregano

❚ 1 cup (250 ml) flavourless vegetable oil

❚ Kosher salt and freshly ground black pepper

❚ 8 oz. (227 g) pepper Jack cheese, cut into 1⁄3 inch (8 mm) cubes

❚ 2 cups (500 ml) cherry tomatoes, halved

❚ Kosher salt (optional)

❚ 2 handfuls (about 5 oz./142 g) of purslane, torn into sprigs, or spinach, stems trimmed

❚ ½ cup (125 ml) pumpkin seeds, toasted

❚ ½ cup (125 ml) chopped scallions

1. Make the cornbread: Preheat the oven to 375°F (190°C). Generously butter a 9-inch (23-cm) square cake pan.

2. Whisk the dry ingredients together in a large bowl. Lightly whisk together the buttermilk, eggs, and melted butter in a small bowl, then stir into the dry ingredients to blend.

3. Pour the batter into the buttered pan and spread it evenly with a rubber spatula. Bake for 12 to 15 minutes, until the top is golden brown and the edges pull away from the sides of the pan; a toothpick poked into the centre should come out clean. Remove from the oven, but leave the oven on. Cool slightly on a rack, then unmould onto the rack and cool for 10 to 15 minutes.

4. Cut the cornbread into 1-inch (2.5-cm) cubes and spread them out on a sheet pan. Return to the oven and bake for about 10 minutes, turning occasionally, until all the edges are crisp and toasted. Transfer to another sheet pan to cool.

5. Make the vinaigrette: Put the vinegar, mustard, and oregano in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the oil until the mixture is emulsified. Season to taste with salt and pepper.

6. Put the cornbread cubes, cheese, and cherry tomatoes in a large bowl. Pour threequarters of the vinaigrette over them and toss thoroughly. Check the seasoning and add salt if necessary. Toss the greens separately with the remaining dressing.

7. Layer the cornbread mixture into a wide bowl with the dressed greens and 6 tbsp. (90 ml) each of the pumpkin seeds and scallions. Scatter the remaining 2 tablespoons (30 ml) each seeds and scallions over the top. Serve. Serves: 4