Savory Tomato Corn Cobbler
Cobbler isn't just for peaches! Drop biscuits top this savory mix of tomatoes, corn and basil for a hearty side or light main.
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.