Johnnycake (Northern Cornbread)

I'll preface this by saying that real johnnycake is actually more of a flatbread made with cornmeal, rather than this lightly-sweetened cornbread. However, that's the title of the recipe passed down in my family for goodness knows how many generations, and who am I to argue with my ancestors?

This is one of those recipes that needs no augmentation, no experimentation. It may be ancient, but it's perfect exactly as it is. We eat it most often with chili or bean soup, but it's good with anything you like - greens, pork barbeque, fried chicken - you name it.

And while the debate between sweetened and unsweetened cornbread rages on, as a Northern gal, I prefer a little sweetness in mine. No matter how you like your cornbread, I would encourage you to try this recipe, with its dense yet not cloying texture, fluffy crumb, and just the perfect amount of sugar. It will keep for several days - but don't expect it to last that long!

Tomato Tart

Didn't I tell you that I was going to make more tarts this summer? What can I say, I love my new tart pan! After making a sweet and creamy dessert tart, it was time to try something a little more savory. This tomato tart fit the bill and made for a delicious dinner. We had it with steak salad, but it's definitely hearty enough to stand on its own, too.

Tomatoes, to me, are synonymous with summer. Those wan, insipid hothouse tomatoes you can buy at the grocery in the winter aren't even worthy of the name. No, I want a huge, juicy, homegrown tomato, bursting with flavor. I absolutely stuff myself with them while they're in season, and have found lots of ways to prepare them inventively. But using them in a tart was new to me, so of course I had to try it.