Dig in to this Savory Tomato Cobbler with Cornmeal-Cheddar Biscuits
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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 Time15 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Lunch, Main Dish, Side Dish
Cuisine: American, Southern
Keyword: comfort food, easy dinner idea, light summer meals, simple summer supper
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.
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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