Chicken Bow Tie Pasta

Chicken Bow Tie Pasta

Bow Tie Pasta is also called Farfalle which is the Italian word for butterfly.  This quick dish will feed 4 to six.

Ingredients:  

1 package (16 ounces) bow tie pasta
5 tablespoons butter, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 medium yellow summer squash or zucchini, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 garlic cloves, minced
1-1/2 cups fat-free milk
3/4 cup grated Parmesan cheese

Directions:
In a 6-qt. stockpot, cook pasta according to package directions.

In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat.

In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper.

Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

Hot Cross-Buns Tangzhong

Hot Cross Buns

Classic hot cross buns—soft, lightly spiced, and studded with rum-soaked raisins for extra flavor.

Ingredients

For the Buns

4½ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more as needed
1 cup warm water, divided
1 cup raisins
3 tablespoons rum (or water)
½ cup granulated sugar
1 tablespoon instant or rapid-rise yeast (this is more than one packet)
1¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
2 teaspoons salt
6 tablespoons unsalted butter, melted and cooled slightly
3 large eggs, divided (1 for brushing the buns)
1 large egg yolk

For the Icing

1 cup (4 oz) confectioners' sugar
3 to 4 teaspoons milk
Pinch salt

Directions:

Make the Tangzhong:  Take 3 tablespoons of measured flour out of the mixing bowl and combine it in a small saucepan with 1/2 cup of the warm water (from the 1 cup): whisk until smooth.  Cook over medium heat, whisking constantly, until the mixture thickens to a smooth paste resembling pudding or thin mashed potatoes, about 2 minutes.  Scrape into a medium bowl and let cool until just warm.

Plump the raisins and rum in a small bowl.  Cover and microwave until steaming about 1 minute.  Let set until softened, about 15 minutes.  Drain the raisins and discard the liquid, and blot dry with a paper towel.

Mix the dry ingredients:  In a stand mixer fitted with the dough hook, add the sugar, yeast, cinnamon, nutmeg, allspice,  and salt to the flour in the mixing bowl.  Mix on low speed for about 30 seconds to combine.

 To the bowl with the tangzhong paste, add remaining 1/2 cup warm water and melted butter and whisk to combine.  Add 2 of the eggs and the egg yolk and whisk until smooth.

Add the wet ingredients to the dry ingredients and knead on medium-low speed until you have a soft elastic dough that clings to the bottom of the bowl, 8 or 9 minutes.  The dough will be sticky, which is normal--this is what gives the buns their light, tender texture.  Reduce the speed to low,  add the raisins, and mix until incorporated, about 2 minutes.  If the raisins and fully incorporated, finish mixing the dough by hand to distribute them evenly.  

At this point, the dough will still be quite sticky, but you should be able to handle it and shape into a ball.  If needed sprinkle in additional flour, 1 tablespoon at a time, mixing briefly just until incorporated, (you may need up to 1/4 cup more flour, add only as much as needed to make the dough easy to handle.  Lightly flour your hands and gather the dough into a smooth ball.  Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft free spot until noticeably puffy and lighter in texture (it may not be double in bulk 2 to 3 hours.)

Grease a 9x13-inch baking pan with non stick spray.  Turn the dough out onto a floured counter and divide into 12 equal pieces, (about 100gm each.  To shape, pull the edges of each piece into the center to form a little pouch to seal.  Flip seam-side down, then gently roll to create a smooth ball.  Tuck any exposed raisins underneath as best you can: if some peak through, that's perfectly fine.  Arrange the balls in the prepared pan, smooth side up, in 3 rows of 4.  Cover loosely and let rise until puffy and pressing against one another.  1 1/2 hours.

Adjust an oven rack to the middle position and preheat the oven to 350*F.

In a small bowl, beat the remaing egg and brush the buns with it,  Bake until golden brown and the centers register 190*F with an instant read thermometer, 24 to 26 minutes.

Transfer pan to a wire rack and let cool until just warm, about 1 hour.Run a thin knife around the edges to loosen.  You can either lift the buns out of the pan and separate them, or leave them in the pan for a more rustic presentation.

For the Icing:  

Combine the confectioners sugar, 3 tablespoons milk, and salt in a small bowl and whisk until smooth, adding more milk as needed.  The icing should be very thick, like a soft paste.

Transfer the icing to a zipper-lock sandwich bag and snip the corner, about 1/8 inch opening in one of the bottom corners and pipe lines across the buns to form crosses.  If the buns are still in the pan, pipe directly over the top; if removed, pipe over the individual buns.  Serve.

Best Cornbread

 

Best Cornbread

Ingredients
2 large eggs
2 tablespoons honey
¾ cup milk (preferably whole but low-fat works too)
1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
¾ cup yellow cornmeal
¼ cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup (1 stick) unsalted butter, melted and cooled
Directions:
Preheat the oven to 350°F (175°C). Spray an 8-inch (20-cm) square baking dish with nonstick cooking spray.

In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. 

Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.

Freezer-Friendly Instructions:
Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F (175°C) oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

You can easily switch up this basic cornbread recipe with add-ins to match any meal. For a savory kick, stir in diced jalapeños, shredded cheddar or pepper jack cheese, or a handful of chopped fresh herbs like chives or thyme. If you want extra texture and sweetness, mix in fresh, cooked, or frozen corn kernels—no need to thaw if using frozen. For a smoky twist, try adding crisped oven-cooked bacon bits or a sprinkle of smoked paprika.

Hot Fudge Rye Pudding.Cake

                               Hot Fudge Rye Pudding Cake                                                                                        For this magical cake, the sauce is poured over the batter before baking. In the oven, they switch places, creating moist chocolate cake floating in rich chocolate sauce. The maltiness of rye flour works well with chocolate, while the whisky brings its caramel sweetness.  Serves 8 to 10.

Ingredients:

Sauce
1 1/2 cups (375 mL) packed light brown sugar
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) fine sea salt
1 cup (250 mL) water
1/2 cup (125 mL) heavy cream
1/4 cup (60 mL) unsalted butter, diced
1/3 cup (80 mL) rye whisky

Cake
1 1/4 cups (310 mL) medium rye flour (see TIP) 
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) fine sea salt
1 cup (250 mL) 2% milk
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) rye whisky
1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan
3/4 cup (175 mL) sugar
2 large eggs, at room temperature                                         1 teaspoon (5ml) fine sea salt                                                         1 cup (250 mL) 2% milk                                                     1 tsp (5 mL) pure vanilla extract                                                   1/4 cup (60 mL) rye whisky                                                     1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan                                                                           3/4 cup (175 mL) sugar                                                         2 large eggs, at room temperature

Ice cream of choice to serve

Directions:

Preheat oven to 325°F (163°C). Butter a metal 8-inch (20-cm) square baking dish.

For the sauce, combine sugar, cocoa and salt together in a medium-size pot. Whisk in water then heavy cream until smooth. Add butter and bring to a gentle boil over medium heat. Reduce to medium-low and simmer for 5 minutes, whisking often. Remove from heat and whisk in whisky. Set aside.

For the cake, whisk flour, cocoa, baking powder, baking soda and salt in a medium-size bowl until combined. Set aside. In another bowl, mix milk, vanilla and whisky. Set aside.

 In a stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 3 minutes; stop and scrape down sides of bowl at least once. Reduce speed to low and add eggs one at a time. Gradually add half the flour mixture then slowly add half the milk mixture until just combined. Stop and scrape down bowl. Repeat with remaining flour and milk mixtures.

Pour batter into prepared baking dish. Place baking dish on a parchment-lined baking sheet. Carefully pour sauce over a large spoon over cake batter to help distribute it evenly.

Bake on middle rack until cake looks dry on top and bounces back to touch with sauce bubbling around edges, 35 to 40 minutes. Carefully remove from oven.

Cool for 15 to 20 minutes before serving. Plate cake slice first then spoon sauce generously overtop. Serve with ice cream or Whisky Whipped Cream (recipe follows).  Serves 8 to 10

Mediterranean Strata

Mediterranean Strata

• By Heather Hardcastle
• | Photography by Stacy Ventura
• | December 1, 2015

Mediterranean Strata

Strata is the perfect dish for sharing. It’s comforting, endlessly adaptable and festive all in one! Use whatever cheese and vegetables you have on hand or add a handful of diced rotisserie chicken or smoked ham. This dish is equally at home on a brunch buffet or for a casual dinner with friends. Make sure your bread is a day old so it holds together better once soaked in the custard. I use the gluten-free country white sandwich bread that we make at Flour Craft Bakery, but any crusty white bread will work just fine. Enjoy!
Ingredients:
1 large loaf of day-old gluten free white bread, cut into 1-inch cubes
12 eggs
2 cups cream
2 cups whole milk
1 tablespoon salt
2 teaspoons black pepper
1 tablespoon fresh oregano, chopped
1 cup sundried tomatoes in oil, drained and chopped
¼ cup kalamata olives, pitted and sliced
1 cup marinated artichoke hearts, drained and chopped
1 cup Comte or young Manchego cheese, grated
Directions:
Preheat the oven to 350°.                                                                  

Whisk together eggs, milk, cream, salt, pepper and oregano until well combined. 

Add cubed bread, cover and let soak at least 30 minutes, or until it has soaked up about ½ of the liquid.
While bread is soaking, prepare your vegetables and grate the cheese. Set aside.

After the bread has soaked, stir in the prepared vegetables and ¾ of the cheese. Pour entire mixture into an oiled 9- by 13-inch casserole dish. Top with remaining cheese. Cover with parchment paper and then cover tightly with foil.

Bake covered for 25 minutes. Remove cover, rotate casserole and bake another 15–20 minutes until the custard in the middle has set and the top is golden brown. Allow to stand at least 10 minutes before serving. Serve warm or at room temperature. Serves 12

 

Orange Glazed Coffee Cake

Orange Glazed Coffee Cake 

Light And Refreshing, This Cake Doubles 

The Flavor And Fragrance of Fresh Orange

Ingredients:

1 pkg. active dry yeast

1/4 cup warm water

1/2 cup warm milk

1/2 cup fresh orange juice

1/2 cup granulated sugar

1/2 cup ricotta cheese

1 teaspoon grated orange zest

1/2 teaspoon salt

1 large egg, lightly beaten 

3 1/2 to 4 cups all purpose flour

Glaze:

1 large egg, lightly beaten

Icing

1 cup confectioners sugar

1 1/2 to 2  teaspoons fresh orange juice

Directions:

In a large bowl, dissolve yeast in warm water.  Let stand until foamy.

Stir the warm milk, orange juice, sugar, ricotta cheese, orange juice, salt, and egg into the yeast mixture.

Using heavy duty electric Mixer fitted with the paddle attachment and set on lowspee, beat 2 cups of flour into the yeast mixture until a dough forms.  Brat in the remaining flour, a 1/2 cup at a time, until a stiff dough forms.

Turn dough out on a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour as needed to prevent sticking.

Place dough in a large greased bowl, turning to coat.  Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.

Grease a 10 inch springformrm pan.  Punch down the dough.  Turn out onto a lightly floured surface and knead 1 to 2 minutes.

Divide the dough into 3 equal pieces.  Roll each piece into a 20 inch long rope.  Braid the ropes together.

Coil braided dough in prepared pan; tuck ends under.  Cover looselywith a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425*F.  Brush the dough with glaze.

Bake until the top of the cake is golden brown, 25 to 30 minutes.  Turn the cake out onto a wire rack to collect slightly.

To [repare icing, in a small bowl, stir the sugar and orange juice until smooth.  Spread icing over warm cake.  Serves warm.  

Mexican Hot Chocolate

                                             

Mexican Hot Chocolate

The etymology of chocolate is via Spanish via Nahuatl — xocólatl combines xococ for sour, atl for water, owing to the bitterness of its earliest uses for what was once an elegant drink in the royal courts of ancient Mexico. Its export to Europe and the passing of centuries made “hot chocolate” a milk-derived sweet drink, warmed, though in Indigenous communities in Mexico, it’s still predominantly prepared with only water. My recipe calls for water and a half-cup of milk addition to give the chocolate a bit of body. Plus, plenty of fragrant spices, and a hint of heat.

Ingredients:

6 cups water

1 ½ tablets Mexican chocolate
½ cup milk (optional)
2 whole cinnamon sticks
1 pinch star anise (2 or 3 small pieces)
5 whole cloves
1 teaspoon dried tepin or pequin chiles, about 6 to 8, or any small round Mexican chile (optional)
1 pinch ground cardamom

Directions:
In a medium saucepan or olla, heat water until just before boiling. Add the chocolate tablets and milk, if using, and set a timer for 12 minutes.

Drop in the cinnamon sticks, star anise, clove and optional chiles. Stir gently every minute or so as liquid simmers.

Use a molinillo or a wire whisk to break down the chocolate pieces and add the cardamom as the mixture simmers. If the cinnamon breaks down, that’s OK.

In the final two minutes of simmering, vigorously whisk the chocolate so it melts completely and froths along the edges. Pour into cups for serving, straining optional.

Lentil-Mushroom Bolognese

The Best Lentil-Mushroom Bolognese

This vegetarian version is simmered slowly, in layers, allowing the flavors to develop at each level. The result is a hearty, satisfying and deeply flavorful sauce that even the staunchest meat-eaters will love. 

If you have time, make a double batch and freeze the extra for another time.

Ingredients:

1 tbsp (15 mL) olive oil
6 tbsp (90 mL) unsalted butter, divided
1 small onion, diced small, about 1/2 cup (125 mL)
1 medium-large carrot, diced small, about 3/4 cup (175 mL)
2 small celery stalks, diced small, about 3/4 cup (175 mL)
1 pkg (227 g) cremini mushrooms, trimmed, finely diced
1 large clove garlic, minced
1 cup (250 mL) red lentils, picked over, rinsed
3 tbsp (45 mL) tomato paste
3/4 cup (175 mL) milk
1/8 tsp (0.5 mL) freshly grated nutmeg
3/4 cup (175 mL) dry, fruity red wine
1 can (398 mL) diced tomatoes
1 1/2 cups (375 mL) vegetable broth
1/2 to 1 tsp (2 to 5 mL) sugar
Salt and freshly ground pepper to taste
1 1/2 tsp (7 mL) balsamic vinegar
1 lb (455 g) dried rigatoni
Freshly grated Parmigiano-Reggiano for serving
Directions:
Heat olive oil and 3 tbsp (45 mL) butter in a large pot over medium
heat. Add onion. Cook, stirring occasionally, until translucent, about
5 minutes. Add carrot, celery, mushrooms and garlic. Cook, stirring
occasionally, until lightly browned, about 8 to 10 minutes.

Stir in lentils and tomato paste. Cook, stirring often, until darkened
and well combined, 1 to 2 minutes. Stir in milk and nutmeg. When it
starts bubbling, reduce heat to maintain a gentle simmer. Cook,
stirring occasionally, until milk has evaporated, about 5 minutes.

Add wine. Cook, stirring occasionally, until evaporated, about 8
minutes.

Stir in tomatoes and broth. Raise heat to high. When it comes to a
boil, reduce heat to medium- low. Cover and simmer, stirring
occasionally, until vegetables and lentils are very tender, 20 to 25
minutes. Remove lid, stir in 1/2 tsp (2 mL) sugar, and season with
salt and pepper. Simmer, uncovered, for 5 minutes more. Stir in
vinegar. Taste and adjust seasonings. Add remaining 1/2 tsp (2 mL)
sugar, if necessary.

Bring a large pot of salted water to a boil. Cook rigatoni according to
package directions, drain and stir into sauce along with remaining 3
tbsp (45 mL) butter. Serve with Parmesan cheese.  Serves 4 to 6

Makowiec ~ Poppyseed Roll

Authentic Makowiec  ~  a.k.a.  Poppyseed Rolls

A beautiful benefit of the internet is corresponding with the world.  I typed a request for a recipe for Poppyseed rolls and a beautiful young lady originally from Poland and now living in Canada replied.  This is her reply / recipe   Ewelina Grabowska

Makowiec- poppyseed roll ingredients:

Ingredients for yeast dough:

500g (4 cups) wheat flour (I use all purpose)

200ml (3/4 cup + 2 tablespoons) warm milk (about 35°C not more)

1 egg + 3 yolks

1 spoon of vanilla sugar or extract

120g white sugar (5/8 cup)

160g butter  (3/4 cup)

40g fresh yeast  (4 tablespoons)

pinch of salt

Caned poppyseed grains with nuts and raisins.

Directions:

All ingredients need to have room temperature.

Melt butter and cool.  Hot butter kills the yeast.

Starter: in a bowl mix fresh yeast with 

3 spoons of sugar, 

half of the milk and a 

1-2 spoons of flour 

(we use only measured ingredients, do not use any extra). Cover with clean towel and rest for 15 minutes so it's start to rise.

In a bigger bowl put rest of ingrediens except butter. Add starter and mix with a hand for about 7-10 minutes. Even if you think it's too fluffy do not use more flour. Add melted butter and mix for another 5 minutes. At first you may think it's not going to mix it together but it will. Dough is good when your hand is clean. Now cover the bowl with towel and rest for 1 1/2 hr in warm temperatures (24-25°C) room temperature. 

Once yeast has risen you need to kneed it on the counter (sprinkle with flour before, so it won't stick). 

To make 2 braids cut dough in 2 pieces. 

Roll it out into a rectangular shape. 

Spread egg white on it. Put filling only in the center. Cut along both sides like in the picture above and braid it. 

Do the same with second piece. 

Preheat oven to 180°C (355°F). On baking pan covered with parchment paper place braids. Cover with clean towel and again leave it to rise for 15 minutes. After this time brush braids with egg yolk mixed with a little bit of milk.

Bake for 30 - 35 minutes. You need to watch, some ovens bake it faster.

Hazelnut Hobbit Cake

Hazelnut Hobbit Cake

Many of us have developed traditions and rituals that get us through the winter. Pairing food preparation with certain times of the year not only picks us up, but also helps us to observe seasonality—just as we love the heat of tomato season, we love the coziness of winter.

Plus, this gives us an excuse to gather together, whether it's a big feast or a fireside chat with mugs of tea, probably with a special treat on the table. These things can ground us, help us to be present. I have made this hazelnut cake on Thanksgiving, for holiday brunches and, most often, as Bilbo Baggins' birthday cake when our found family gathers to celebrate Hobbit Day every September. I never want to eat a gingerbread cookie in July and likewise, I only want to eat this cake when the days are short and friends are near.  2025 Hobbit Day is September 22.

This spiced cake is studded with nuts and seeds in a glossy honey-caramel coating, and like an upside-down fruit cake, you're going to use the technique of making a syrup in the pan, sprinkling on nuts and seeds, then baking the cake batter right on top. When it's flipped out of the pan, you'll see there's no further decoration needed. It is its own centerpiece.

Ingredients:

For the honeyed nuts
6 tablespoons unsalted butter
¼ cup honey
½ teaspoon cinnamon
⅔ cup brown sugar
1 cup hazelnuts, roughly chopped
¼ cup mixed seeds and grains, such as pepitas, nigella, poppy, 

   sunflower and millet
For the cake batter

¾ cup unsalted butter (1½ sticks)
1⅓ cups sugar
2 eggs
2 teaspoons vanilla extract
⅔ cup whole milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (fresh, if possible)

Directions: 

Preheat the oven to 325°F. Set a 10-inch cast-iron skillet over low heat. Melt the butter. Rotate and tilt the pan so a bit of the butter goes up the sides to grease it. Turn off the heat, then add the honey, cinnamon and brown sugar to the pan.

Whisk in the pan until smooth before sprinkling the hazelnuts and seeds evenly over the honey mixture in the skillet. In a bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, and then the vanilla.

Whisk the dry ingredients together in a separate bowl.

Mixing on low, alternate adding the dry ingredients and milk to the batter. Take care to scrape the sides and bottom of the bowl to make sure everything is incorporated.

Pour the cake batter over the nut mixture in the skillet, making a spiral from the outside in. Gently spread the batter evenly. Do not stir!
Bake for 55–60 minutes. Check for doneness with a toothpick in the center. As soon as you take the cake from the oven—the honey nut mixture is still piping hot, and will move!—immediately invert the cake onto a flat plate or rack. Serve warm or at room temperature.
Wrap tightly to store.

Notes:
If you have a trusty, well-seasoned 10-inch cast-iron skillet, I’d recommend putting it to use here. The cake will release perfectly. If you don’t have a skillet, sub in a 9- or 10-inch cake pan. Make the honeyed nuts in a separate pan on the stovetop. Butter the cake pan, then spread the warm nut mixture quickly and evenly over the unlined bottom. Proceed with the recipe, using the toothpick test at the end to see if you need 3–5 more minutes.

Hefezopf. Braided Yeast Bread

 

Hefezop  "Braided Yeast Bread"

My German translation is: Hefe is yeast and zopf is braid.  Apparently it is a bread commonly found in German kitchens or Bakery.  

Ingredients:

4 cups flour 

1/2 - (3/4) cup sugar

1 tsp salt 

2 tsp vanilla

2 eggs

1 stick butter

1 pkg yeast

lemon zest( grated  (1 tsp)

1 cup milk lukewarm

1/2 cup raisins or cranberries (dried)

some slivered almonds

coarse sugar crystals

Directions:

Ingredients must be at room temp. (Eggs/Butter)!

Make a soft but solid dough. Add a bit of flour if dough is sticky. Knead by hand and let rise in a covered dish until doubled.

Divide dough into 3 sections and roll into 3 logs you can braid! 

Brush braid with an eggyolk mixed with a tsp milk. Decorate with sugar and almonds - let rise again (warm oven helps).   

Bake for 35 min at 325F oven.

Smoky Cheddar & Tomato Cornbread

                                           

               Smoky Cheddar & Tomato Cornbread

This rich, moist cornbread is the perfect side for BBQ ribs or brisket and slaw. You can use one large tomato or use a variety of heirlooms, 

a slice or two from each. Their size doesn’t matter as much as the combined weight. If you prefer to be outside (and who doesn’t!), cornbread can be baked over indirect heat on the grill with the lid closed. Simply maintain the temp as indicated for the oven method

and rotate your pan every 15 minutes.
Ingredients:
1 1/2 cups (375 mL) medium-grind cornmeal
1 1/2 cups (375 mL) all-purpose flour
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 tsp (5 mL) smoked paprika
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 tsp (10 mL) sugar
5 green onions
5 oz (140 g) coarsely grated smoked cheddar
2 eggs
1 cup (250 mL) sour cream or crème fraîche
3/4 cup (175 mL) milk or water
12 tbsp (180 mL, 1 1/2 sticks) unsalted butter, melted
1 1/4 lbs (565 g) heirloom tomatoes, sliced a scant 1/2-inch (1-cm) thick
Flaky sea salt to serve
Directions:
Preheat oven to 400°F (204°C). Butter a 10-inch (25-cm) cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, salt, pepper, paprika, baking powder, baking soda and sugar. Thinly slice white and light green parts of green onion. Add to dry ingredients along with cheddar and stir to combine. Reserve green onion tails.

In a second bowl, whisk together eggs, sour cream, milk and butter.

Pour over dry ingredients and stir until just combined. Scrape into prepared skillet and level. Top with overlapping slices of tomato leaving a 1-inch (2.5-cm) border all around.

Bake on centre rack for 45 to 50 minutes or until a toothpick inserted in centre comes out clean. Let stand 20 minutes.

Sprinkle top of cornbread with flaky salt and reserved green onion tails, thinly sliced. Cut into squares to serve.   Serves 6 to 8