Savory Tomato Corn Cobbler
Ingredients
- 1 1/2 lb cherry tomatoes I used an heirloom mix of red, yellow and green
- 3 ears' worth of fresh corn kernels
- 1 bunch green onions whites and greens chopped
- 1 bunch fresh basil chopped
- salt
- freshly ground black pepper
- for the biscuits:
- 1½ cups flour
- 2 1/2 teaspoons baking powder
- 3/4 cup shredded prästost cheese or Jarlsberg or cheddar
- 3/4 cup buttermilk
- ⅓ cup unsalted butter, melted and cooled slightly
- salt
- freshly ground black pepper
Instructions
- Preheat oven to 350. Lightly oil a 2 1/2 quart baking dish.
- In a large skillet, saute the tomatoes, green onions, corn, and basil until the tomatoes start to burst. Season with salt and pepper. Pour into the prepared pan.
- In another large bowl, whisk together flour, baking powder, pepper, and salt. Stir in cheese until evenly distributed. Stir in buttermilk and melted butter just until combined. Using a 1/4 cup scoop, drop dough onto tomato mixture.
- Bake until biscuits are golden brown and filling is bubbly, 25 to 30 minutes.
Notes
- If you have an oven-safe 2 1/2 quart pan, you can use that to saute and bake the cobbler.
- I bought my prästost cheese at Ikea, it's a semisoft cheese that reminds of a mild swiss but with a more cheddar-like texture.
I’ve been working on a project that has sent me deep into some food archives and in one article, a woman talked about making a tomato cobbler. What?!??!? There wasn’t a recipe but obviously I needed to make this. I changed my dinner plans and made this instead. Rather than simply using tomatoes I decided to use the fresh corn and green onions I got in my CSA this week for a really fresh, summery flavor. I think it gave it a much more exciting flavor profile than using only tomatoes, no matter how much I love them. It was very savory but had nice bursts of sweetness thanks to the corn. Using green onions sped up the process too because they cooked in the same time as the tomatoes and corn did–no need to caramelize–so I was able to serve this for a regular weeknight dinner.
Some cobblers have you make rolled biscuits for the top but drop biscuits only make sense to me. Why waste time rolling when you could be scooping and baking? These have cheese and buttermilk in them so they hold their shape and have a super savory flavor.
I really loved this so much! Why aren’t savory cobblers more popular? It was so fun and delicious.
