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.

Yield: 8 servings
Community Recipe from


  • 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. 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. 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. 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".
  4. 5. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Cool on a wire rack 30 minutes before serving.
July 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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