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Preheat oven to 350F.
3 cup Stale Cornbread
0.5 cup
0.5 cup Yellow Bell Pepper
0.25 cup Red Onion
0.25 cup Green Onion
2 clove Garlic -- finely chopped
0.25 cup Rice Wine Vinegar
0.33 cup Olive Oil
1 teasp. Chipotle Chili Pepper
1 tblsp. Honey
0.25 cup Cilantro
Salt pepper
Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mix together the vinaigrette ingredients, add to the cornbread mixture and toss to combine. Let sit 15 minutes at room temperature before serving.
3 cup Stale Cornbread
0.5 cup
0.5 cup Yellow Bell Pepper
0.25 cup Red Onion
0.25 cup Green Onion
2 clove Garlic -- finely chopped
0.25 cup Rice Wine Vinegar
0.33 cup Olive Oil
1 teasp. Chipotle Chili Pepper
1 tblsp. Honey
0.25 cup Cilantro
Salt pepper
Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mix together the vinaigrette ingredients, add to the cornbread mixture and toss to combine. Let sit 15 minutes at room temperature before serving.
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