Sweet Cornbread, Crustless Tomato Pie and Cheddar No Knead Bread

 This was the Summer of cornbread.  I've tried many recipes and ended up with two that are the best ever.  This is one of them.

Click to enlarge.

 If you are looking for a good recipe to use up some of your Summer tomatoes, try this one!

Ingredients

• 4 tomatoes sliced
• 1-2 teaspoons salt
• 1 Tablespoon butter
• 1/2 cup onion chopped
• 1 clove garlic minced
• 1/2 teaspoon black pepper
• 2 Tablespoons fresh oregano chopped
• 6-7 leaves basil chopped
• 2 cups mozzarella cheese shredded or any kind of cheese you have on hand
• 2 eggs beaten

Instructions

• Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 20 minutes. 
• Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
• Add cheese, eggs, herbs, and pepper to bowl. Stir to combine. 
• Drain water off of plates with tomatoes, With a paper towel, Gently blot tomatoes to soak up excess moisture.
• Arrange tomatoes in a single layer on a greased pie pan. Top with about 1/4 cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.  
• Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned. 
• Allow to sit 5-7 minutes before serving.

I doubled this and made it in an 11X13 pan.  It takes a bit longer to bake.

 This is a new no knead bread I tried out too.

Ingredients

• 3 cups all-purpose flour or bread flour (or a mix of the two)
• ¼ teaspoon instant yeast or ⅓ teaspoon active dry yeast
• 1 teaspoon salt
• 1 - ½ cups lukewarm water
• 1 - ½ cups shredded extra sharp white cheddar

Instructions

1. To a large bowl add the flour, yeast, and salt. Whisk together. Add the cheese and toss so that it is coated with flour.
2. Pour the water into the bowl and stir until well combined. Cover the bowl with saran wrap and let it sit on your counter 8 - 12 hours.
3. Lightly flour a piece of parchment or aluminum foil and turn the dough out onto it. Fold it over on itself a few times.
4. Cover with plastic and let sit 1 hour. Forty minutes in put a Dutch oven or other large oven-safe pot with a lid into the oven and preheat to 450 degrees F.
5. Carefully, remove the hot pot from the oven and spray with cooking spray.  Scrape the dough into the pot.
6.  Bake 30 minutes with the lid on then remove it and bake 15 minutes longer. Remove from oven and serve warm or allow to cool.

I served it with sharp cheddar cheese and sliced honeycrisp apples.  It is delicious.