Sweet summer corn, juicy tomatoes and fragrant basil come together in this savory cobbler that’s topped with flaky Cheddar biscuits. Serve as a vegetarian main or alongside your favorite barbecue dishes or grilled steak for a perfect summer meal.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
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- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 cups mixed cherry or grape tomatoes
- 1 1/2 cups corn kernels (from about 2 ears of corn)
- 3 tablespoons thinly sliced fresh basil
- 1 cup all-purpose flour
- 1/2 cup stone-ground yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 6 tablespoons cold unsalted butter, cut into thin slices
- 1/3 cup grated sharp Cheddar (about 1 1/2 ounces)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
- 2/3 cup buttermilk
Instructions
- Preheat the oven to 350 degrees F.
- For the tomato-corn filling: Heat the butter in a 12-inch (3-quart) enameled cast-iron skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and light golden, about 5 minutes. Add the red pepper flakes and garlic and cook until fragrant, about 1 minute. Add the chopped tomatoes, 1 1/2 teaspoons salt and some black pepper. Lower the heat and cook at a gentle simmer until the tomatoes just begin to soften, 4 to 5 minutes. Gently stir in the cherry tomatoes, corn and basil to combine. Check for seasoning and add more salt if needed. Turn off heat and set aside while you make the biscuits.
- For the biscuit topping: Whisk together the flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour mixture until you achieve pea-size pieces. Add the Cheddar, basil and chives and gently combine. Make a well in the center of the flour mixture and add the buttermilk with a fork until a sticky dough forms; take care not to overwork the dough.
- Drop 1/4-cup portions of the dough on top of the tomato filling, spacing them about 2 inches apart so the filling is still visible. Bake until the top is golden and the filling is bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 395 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 54 mg |
| Sodium | 787 mg |
| Serving Size | 1 of 6 servings |
| Calories | 395 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 54 mg |
| Sodium | 787 mg |