Tomato Cobbler with Cornmeal-Cheddar Biscuits

It’s summer, and that means fresh ripe and juicy summer tomatoes! And, my southern style, savory Tomato Cobbler with Cornmeal-Cheddar Biscuits is the perfect dish to showcase summer’s bounty!

I can’t wait for you to try this delicious Tomato Cobbler with Cornmeal-Cheddar Biscuits recipe. I know when you hear the word cobbler, most of you will think dessert, but this savory dish is perfect as a meatless entree or even as a side dish for a summer meal.

For those of you that might be skeptical, (like my sister Nancy) I promise that after just one bite of this scrumptious dish you will be hooked. Think juicy tomatoes cooked with onions, garlic, and thyme topped with yummy crunchy cornmeal biscuits full of cheddar cheese. Oh my goodness, it makes my mouth water just thinking about it! It’s the perfect light summer meal, and I know you and your family will love it!

I’ll admit it, right now I’m obsessed with summer tomatoes, and I have been serving them at just about every meal in every way imaginable. And it shouldn’t come as any surprise that I have quite a few recipes on my blog that include fresh tomatoes including Easy Southern Fried Green Tomatoes, Easy Classic Southern Tomato Pie, Corn, Tomato, and Avocado Salad, Grilled Chicken Skewers with Tomato Relish, Cherry Tomato Pie, Southern Tomato Gravy and Tomato and Artichoke Pizza.

My only dilemma is while many of my friends have beautiful tomato plants that are bearing loads of the delicious fruit, I have to be content visiting the farmers’ markets because our yard has too much shade to grow tomatoes. Of course, since I love farmers’ markets especially this time of year, I guess it isn’t really too much of a dilemma!

The ingredients for the tomato cobbler are pretty straightforward: fresh large tomatoes, cherry tomatoes, onion, garlic, olive oil, white wine vinegar, brown sugar, all-purpose flour or cornstarch, kosher salt, ground black pepper and fresh thyme leaves.

The cornmeal-cheddar biscuits ingredients are all-purpose flour, cornmeal, sugar, baking powder, kosher salt, unsalted butter, buttermilk and cheddar cheese. If you don’t have cheddar cheese, I think gruyere, blue cheese or even parmesan cheese would be good.

To make this yummy dish first, gather your ingredients and preheat the oven to 375 degrees F.

Sauté onion in olive oil in a large skillet over medium heat for 5-6 minutes or until tender.

While the onion is sautéing, chop the large tomatoes and discard the core.

Add the chopped tomatoes to the skillet along with the minced garlic and 1 pint of the cherry tomatoes. Cook for 10 minutes.

Remove the pan from the heat and add the vinegar, brown sugar, flour or cornstarch, salt, pepper and thyme leaves. Mix well.

Add the remaining pint of cherry tomatoes and pour everything into an oven-safe medium-size casserole dish which has been sprayed with non-stick cooking spray. Set aside.

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. Cut the butter into cubes and add to the food processor.

Pulse a few times or until the butter is in small pieces, about the size of a small pea.

Add the buttermilk and shredded cheese and pulse just until the mixture comes together. Do not over mix the dough.

Use an ice-cream scoop or large spoon 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.

Bake for about 35 minutes or until the biscuits are golden brown and the tomato mixture is bubbling. Let sit for 10-15 minutes and serve warm. Optional, garnish with sprigs of thyme. Enjoy!

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5 from 2 votes

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.

Course Lunch, Main Dish, Side Dish

Cuisine American, Southern

Keyword comfort food, easy dinner idea, light summer meals, simple summer supper

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 8 servings

Calories 387kcal

Author Sharon Rigsby

Ingredients

Cobbler Ingredients

• 1 medium size onion Vidalia if possible1 medium size onion Vidalia if possible
• 1 Tbsp olive oil1 Tbsp olive oil
• 2 large tomatoes2 large tomatoes
• 3 garlic cloves minced3 garlic cloves minced
• 2 pints cherry or grape tomatoes2 pints cherry or grape tomatoes
• 1 Tbsp white wine vinegar1 Tbsp white wine vinegar
• 1 Tbsp brown sugar1 Tbsp brown sugar
• 1 Tbsp cornstarch or flour1 Tbsp cornstarch or flour
• 1 tsp kosher salt1 tsp kosher salt
• 1/2 tsp ground black pepper1/2 tsp ground black pepper
• 1 tsp fresh thyme leaves plus a few sprigs for garnish1 tsp fresh thyme leaves plus a few sprigs for garnish

Biscuits Ingredients

• 1-3/4 cups all-purpose flour1-3/4 cups all-purpose flour
• 2/3 cup cornmeal2/3 cup cornmeal
• 2 Tbsp granulated sugar2 Tbsp granulated sugar
• 1 Tbsp baking powder1 Tbsp baking powder
• 1/2 tsp kosher salt1/2 tsp kosher salt
• 1/2 cup cold unsalted butter1/2 cup cold unsalted butter
• 1-1/2 cups buttermilk1-1/2 cups buttermilk
• 1 cup shredded cheddar cheese1 cup shredded cheddar cheese

Instructions

Cobbler Directions

• Preheat the oven to 375 degrees F.
• Sauté onion in a large skillet over medium heat for 5-6 minutes or until tender.
• While the onion is sautéing, chop the large tomatoes and discard the core.
• Add the tomatoes to the skillet along with the minced garlic and 1 pint of the cherry tomatoes. Cook for 10 minutes.
• Remove from the heat and add the vinegar, brown sugar, flour or cornstarch, salt, pepper and thyme leaves. Mix well.

Biscuits Directions

• 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.
• 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.
• 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.
• Add the buttermilk and shredded cheese and process just until the mixture comes together. Do not over mix the dough.
• 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.
• 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.
• Optional, garnish with sprigs of thyme. Enjoy!

Notes

*If you don't have a food processor, place the biscuit dry ingredients in a medium size bowl and mix well. Cut up the butter into small chunks and use a pastry cutter or fork to cut the butter into the dry mix. The mixture should look like small coarse crumbs. Add the buttermilk and shredded cheese and stir to combine.

Nutrition

Calories: 387kcal | Carbohydrates: 36g | Protein: 12g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 959mg | Potassium: 373mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1700IU | Vitamin C: 25.6mg | Calcium: 60mg | Iron: 1.6mg

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