Blueberry Cornbread Panzanella

Ingredients

• 1 stick (1/2 cup) unsalted butter, melted
• 3 cups cornbread cubes (1-inch cubes), store-bought or homemade, recipe follows
• Kosher salt and freshly ground black pepper
• 1 cup fresh blueberries
• 1/2 cup champagne vinegar
• 2 tablespoons honey
• Zest of 1 lemon plus juice of 1/2 lemon
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 ounces arugula
• 1 cup mixed cherry tomatoes, halved
• 1/4 cup fresh blueberries
• 2 ounces goat cheese, crumbled
• 1/2 cup fresh basil leaves, torn
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 whole egg
• 1/2 teaspoon baking soda
• 1/4 cup plus 2 tablespoons shortening

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