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I try to keep my column in the same format each week, so when gathering recipes, I usually just replace the old food headline, then replace the prior week’s ingredients, then the old directions, rinse and repeat for the rest of the recipes, and we’re good to go with the food column. 

Last week, I updated the title to one of the recipes, and the directions, but accidentally skipped over the ingredients part, so it just did not make sense! I had a few calls from readers looking to try the recipe (and they are right to, it’s a very good one) so here’s the recipe with the PROPER ingredients!

I’ll try not to do that again!

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UPSIDE DOWN 

TOMATO CORNBREAD

3 medium heirloom tomatoes, about 1 1/2 pounds total

2 tsp. kosher salt, divided

8 Tbsp. unsalted butter, divided

2 1/2 cups fine yellow cornmeal

1 1/4 cups all-purpose flour

2 Tbsp. granulated sugar

5 green onions, thinly sliced and divided

1 jalapeño, seeded and chopped

1 Tbsp. baking powder

1/2 tsp. ground black pepper, plus more for serving

2 3/4 cups whole buttermilk

1/3 cup mayonnaise

1 large egg

2 cups shredded monterey jack cheese

Cut the tomatoes into 1/4-inch-thick slices. Line two large sheet trays with 2 layers of paper towels and lay the slices on top in a single layer. Sprinkle 1 teaspoon of salt all over both sides of the tomatoes. Set aside for 30 minutes, then pat each slice dry with a paper towel.

Preheat the oven to 400°F.

In a 12-inch cast-iron skillet, place 3 tablespoons of unsalted butter. Place the skillet in the oven until the butter is melted and the skillet is hot, about 10 minutes. In a small, microwave-safe bowl, microwave the remaining 5 tablespoons of butter until just melted, 30 seconds to 1 minute.

In a large bowl, whisk together the cornmeal, flour, sugar, 4 sliced green onions, jalapeño, baking powder, ½ teaspoon black pepper, and the remaining 1 teaspoon of salt. In a medium bowl, whisk the buttermilk, mayonnaise, and egg until well combined. Stir the buttermilk mixture and melted 5 tablespoons of butter into the cornmeal mixture until just combined. Fold in the cheese.

Remove the skillet from the oven, swirling the butter to coat the bottom and sides of the pan. Arrange the salted tomato slices in the bottom of the skillet, overlapping the slices as needed. Spoon the cornmeal batter over the tomatoes, smoothing the surface.

Bake until the cornbread is golden brown and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 5 minutes. Use a small knife to loosen the sides of the cornbread. Invert the cornbread onto a serving platter. Serve hot, warm, or room temperature with a sprinkle of the remaining 1 green onion and black pepper.

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NO BAKE PEACHES 

& CREAM PIE

1 (23.5-ounce) container cling peach slices in juice

1 (3.4-ounce) box instant vanilla pudding mix

1 3/4 cups cold heavy cream

1 (9-inch) graham cracker crust

1 cup crushed pecan sandies or crispy oatmeal cookies (about 6 oz.)

Place a strainer over a large bowl. Drain the peaches thoroughly. Reserve 1 cup juice in the bowl and discard the rest. Place the peaches on a paper towel–lined baking sheet and pat dry.

Add the pudding mix and ½ cup of the heavy cream to the peach juice and whisk until the mixture starts to thicken to a soft-set consistency, about 2 minutes.

In a large bowl, use an electric mixer or a whisk to beat the remaining 1¼ cups heavy cream until stiff peaks form, 2 to 3 minutes. Fold the whipped cream into the pudding mixture.

Add 1 cup of the cream mixture to the graham cracker crust, spreading evenly. Arrange the peaches in a single layer to form a concentric circle. Sprinkle with ¾ cup of the crushed cookies. Top with the remaining cream mixture. Cover and refrigerate until set, at least 6 hours and up to overnight.

Top with the remaining ¼ cup crushed cookies before serving.

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PEA SALAD

1/3 cup sour cream

1 Tbsp. mayonnaise

Salt and pepper, to taste

1 Tbsp. white vinegar

4 cups frozen green peas, almost totally thawed

8 slices bacon, cooked until crisp and chopped

1/2 small red onion, halved and sliced very thin

6 oz. cheddar or American cheese, cut into small cubes

3 Tbsp. minced fresh parsley, plus more for serving

In a small bowl, mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing.

Stir two-thirds of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust the seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)

Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

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BUFFALO CHICKEN SLOPPY JOES

2 Tbsp. unsalted butter

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

3 stalks celery, chopped

1 1/2 tsp. kosher salt, plus more to taste

1 tsp. ground black pepper

3 cloves garlic, finely chopped

2 lb. ground chicken

1 8-ounce can tomato sauce

1/2 cup buffalo sauce

2 Tbsp. honey or brown sugar

2 Tbsp. Worcestershire sauce

8 hamburger buns

Crumbled blue cheese, for serving 

Ranch dressing, for serving

Blue cheese dressing, for serving

In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the onion, carrot, celery, salt, and pepper. Cook until the vegetables are softened but not browned, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the ground chicken and cook until the meat is crumbly and no longer pink.

Add the tomato sauce, buffalo sauce, honey, and Worcestershire, stirring well to combine. Simmer until heated through, tasting for salt.

Serve sloppy joe filling hot on hamburger buns with crumbled blue cheese and ranch or blue cheese dressing.

Slow cooker reheat instructions: Allow the filling to cool completely before transferring it to an airtight container and storing it in the refrigerator. At least 2 hours before it’s time to eat, place the filling into the crock of a slow cooker and heat on low, stirring occasionally, until hot, 1 to 2 hours.

TFD: People who wonder whether the glass is half empty or half full are missing the point. The glass is refillable.

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