I love to take recipes that are familiar or special to me and put a local, southern twist on them. The results call to mind the flavor combinations that I love but also highlights the wonderful bounty that is present around me. This recipe is my take on an Italian bread salad, or panzanella. I've kept the recipe simple here, but feel free to bulk it out further by adding marinated squash or zucchini, a few handfuls of chopped greens, roasted eggplant, some fresh corn or whatever else you have to hand.
Preheat your oven to 400. Mix together the dry ingredients in a large bowl with a whisk, then add the milk and oil and mix until just combined. Pour the ingredients into a prepared pan (either an 8X8" glass dish, greased with coconut oil or butter, or your favorite cast iron skillet, preheated) and bake for 35 minutes, or until golden brown.