Tomato Cobbler with Cornmeal-Cheddar Biscuits
Savory Tomato Cobbler with Cornmeal-Cheddar Biscuits is juicy tomatoes cooked with onions, garlic, and thyme topped with crunchy cheddar cheese cornmeal biscuits.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium size onion (Vidalia if possible)
- 1 Tbsp olive oil
- 2 large tomatoes
- 3 garlic cloves (minced)
- 2 pints cherry or grape tomatoes
- 1 Tbsp white wine vinegar
- 1 Tbsp brown sugar
- 1 Tbsp cornstarch or flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp fresh thyme leaves (plus a few sprigs for garnish)
- 1-3/4 cups all-purpose flour
- 2/3 cup cornmeal
- 2 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup cold unsalted butter
- 1-1/2 cups buttermilk
- 1 cup shredded cheddar cheese
Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Sauté onion in a large skillet over medium heat for 5-6 minutes or until tender.
- 3
While the onion is sautéing, chop the large tomatoes and discard the core.
- 4
Add the tomatoes to the skillet along with the minced garlic and 1 pint of the cherry tomatoes. Cook for 10 minutes.
- 5
Remove from the heat and add the vinegar, brown sugar, flour or cornstarch, salt, pepper and thyme leaves. Mix well.
- 6
Add the remaining pint of cherry tomatoes and pour everything into an oven-safe casserole dish which has been sprayed with non-stick cooking spray. Set aside.
- 7
To make the cornmeal-cheddar biscuits, place the flour, cornmeal, sugar, baking powder and salt in a food processor*. Pulse a few times to combine the dry ingredients.
- 8
Cut the butter into cubes and add to the food processor. Pulse until the butter is in small pieces, about the size of a small pea.
- 9
Add the buttermilk and shredded cheese and process just until the mixture comes together. Do not over mix the dough.
- 10
Use an ice-cream scoop to scoop out the biscuit dough and place on top of the tomato mixture. Place the biscuits about 1/2 inch apart; they will spread just a bit.
- 11
Bake for about 35 minutes at 375 degrees F. or until the biscuits are golden brown and the tomato mixture is bubbling. Let sit for 10-15 minutes and serve warm.
- 12
Optional, garnish with sprigs of thyme. Enjoy!