1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon cornstarch
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
1 1/2 cups self-rising soft-wheat flour (such as White Lily)
1/2 cup stone-ground yellow cornmeal
1/2 teaspoon baking powder
1/2 cup cold butter, cut into 1/4-inch-thick pieces
3/4 cup (6 oz.) freshly shredded Jarlsberg cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1 1/4 cups buttermilk
How to Make It
Preheat oven to 375°. Sauté onion in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender. Add chopped tomato, garlic, and 1 1/2 cups small tomatoes, and sauté 10 minutes or until tomatoes are softened. Remove from heat, and stir in vinegar and next 4 ingredients.
Place remaining small tomatoes in a 13- x 9-inch baking dish. Spoon onion mixture over tomatoes, and gently toss to coat. Bake at 375° for 10 minutes.
Meanwhile, stir together flour and next 2 ingredients in a large bowl. Cut butter into flour with a pastry blender until mixture resembles small peas; cover and chill 10 minutes. Stir cheese and next 2 ingredients into cold flour mixture. Add buttermilk, stirring just until dry ingredients are moistened. Dollop mixture by 1/2 cupfuls onto tomato mixture. (Do not spread.)
Bake at 375° for 30 to 35 minutes or until golden brown. Cool on a wire rack 30 minutes before serving.
Oh My! So good.
I made this all with grape tomatoes since regular tomatoes weren't available and divided the recipe in half. I made the biscuit dough with Bisquick, cornmeal and a cheddar cheese mix since I had that on hand. This will definitely become a regular!
This cobbler is really good. We had it for breakfast with scrambled eggs as suggested in Southern Living. It has become an instant Parker family brunch fav. Followed the recipe to the letter and wouldn't change a thing.