Savory Tomato Cobbler from Southern Living
Stone-ground cornmeal adds texture to the biscuit-like crust, but you can use plain cornmeal or your favorite biscuit recipe.
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- 1 medium sweet onion chopped
- 1 tablespoon(s) olive oil
- 1 large tomato chopped
- 3 clove(s) garlic minced
- 3 pound(s) assorted small tomatoes divided
- 1 tablespoon(s) Champagne vinegar
- 1 tablespoon(s) cornstarch
- 1 teaspoon(s) kosher salt
- 1 teaspoon(s) freshly ground black pepper
- 1 teaspoon(s) fresh thyme leaves
- 1 1/2 cup(s) self-rising soft-wheat flour (such as White Lily)
- 1/2 cup(s) stone-ground yellow cornmeal
- 1/2 teaspoon(s) baking powder
- 1/2 cup(s) cold butter cut into 1/4" thick pieces
- 3/4 cup(s) freshly shredded Jarlsberg cheese (6 oz)
- 1/4 cup(s) chopped fresh basil
- 2 tablespoon(s) chopped fresh chives
- 1 1/4 cup(s) buttermilk
- 1. Preheat oven to 375 degrees. Saute onion in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender. Add chopped tomato, garlic & 1 1/2 cups small tomatoes, and saute 10 minutes or until tomatoes are softened. Remove from heat, and stir in vinegar & next 4 ingredients.
- 2. Place remaining small tomatoes in a 13x9" baking dish. Spoon onion mixture over tomatoes, and gently toss to coat. Bake at 375 degrees for 10 minutes.
- 3. Meanwhile, stir together flour & next 2 ingredients in a large bowl. Cut butter into flour with a pastry blender until mixture resembles small peas; cover & chill 10 minutes. Stir cheese & 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 the "dough".
- 5. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Cool on a wire rack 30 minutes before serving.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Savory Tomato Cobbler from Southern Living Recipe at a Glance
- COURSE: Side Dishes/Vegetables