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    Grits and Pinecones » Recipes » Sides » Tomato Cobbler with Cornmeal-Cheddar Biscuits

    Tomato Cobbler with Cornmeal-Cheddar Biscuits

    June 19, 2017 by Sharon Rigsby, Updated May 4, 2020 10 Comments

    Jump to Recipe Print Recipe
    Tomato Cobbler with Cornmeal Cheddar Biscuits Pinterest pin

    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!

    Dig in to this Savory Tomato Cobbler with Cornmeal-Cheddar Biscuits

    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.

    Tomato Cobbler with Cornmeal-Cheddar Biscuits ingredients

    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.

    Cornmeal Biscuits with Orange Butter-1

    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.

    Sautéed onions for Tomato Cobbler with Cornbread-Cheddar Biscuits

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

    Chopped tomatoes for Tomato Cobbler with Cornbread-Cheddar Biscuits

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

    Cooking tomatoes for Tomato Cobbler with Cornbread-Cheddar Biscuits

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

    Adding ingredients to Tomato Cobbler with Cornbread-Cheddar Biscuits

    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.

    Sautéed tomatoes for Tomato Cobbler with Cornbread-Cheddar Biscuits

    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.

    Adding butter to biscuit mix for Tomato Cobbler with Cornbread-Cheddar Biscuits

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

    Biscuit mix with butter incorporated for Tomato Cobbler with Cornbread-Cheddar Biscuits

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

    Buttermilk and cheese added to biscuit mix for Tomato Cobbler with Cornbread-Cheddar Biscuits

    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.

    Tomato Cobbler with Cornbread-Cheddar Biscuits ready for the oven

    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!

     

    Savory Tomato Cobbler with Cornmeal-Cheddar Biscuits

    Dig in to this Savory Tomato Cobbler with Cornmeal-Cheddar Biscuits
    Print Pin
    5 from 3 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
    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 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

    Biscuits Ingredients

    • 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

    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
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Reader Interactions

    Comments

    1. Lea Tucker

      September 21, 2020 at 4:47 pm

      5 stars
      Now one of my favorite recipes!

      Reply
      • Sharon Rigsby

        September 21, 2020 at 6:51 pm

        Hi Lea, I’m so happy you like it, and thank you for taking the time to leave a comment!
        All the best,
        Sharon

        Reply
    2. Julia

      September 04, 2018 at 1:56 pm

      This is such a beautiful recipe! Love it.

      Reply
      • Gritsandpinecones

        September 05, 2018 at 12:54 pm

        Hey Julia,
        Thanks so much for your sweet comment!
        I am in awe of you and how much time it seems you spend on your blog and facebook groups! You must work 24×7!
        All my best!
        Sharon

        Reply
    3. Liz

      September 02, 2018 at 12:46 pm

      What temperature should you set the oven?

      Reply
      • Gritsandpinecones

        September 02, 2018 at 2:33 pm

        Hi Liz, 375 degrees F. Hope you enjoy it!
        Sharon

        Reply
      • Gritsandpinecones

        September 02, 2018 at 2:52 pm

        Hi Liz, I just check my recipe and see where I included the oven temperature in the narrative, but failed to list it in the actual recipe. I’m so sorry! I have corrected that now and wanted to thank you for letting me know!
        All my best,
        Sharon

        Reply
        • Liz

          September 02, 2018 at 4:39 pm

          Thanks! Making it now!

    4. Carolyn

      June 20, 2017 at 11:42 am

      This looks and sounds amazing!!!!!

      Carolyn

      Reply
      • Gritsandpinecones

        June 20, 2017 at 4:29 pm

        Thanks, Carolyn! It’s a great way to use any extra tomatoes you might have!

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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