Tomato Cobbler Recipe

Name: Tomato Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tomatoes, cut into large wedges (add more if the bottom of the pan isn't completely filled with tomatoes); 1 tablespoon cornstarch; 1 teaspoon red pepper flakes; 2 garlic cloves, minced; 2 tablespoons chopped basil; Salt and freshly ground black pepper; 3/4 cup all-purpose flour; 3/4 cup cornmeal; 1 teaspoon baking powder; 1/2 cup unsalted butter, cut into cubes; 1/2 cup buttermilk

Servings: persons

5 tomatoes, cut into large wedges (add more if the bottom of the pan isn't completely filled with tomatoes)
1 tablespoon cornstarch
1 teaspoon red pepper flakes
2 garlic cloves, minced
2 tablespoons chopped basil
Salt and freshly ground black pepper
3/4 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 cup unsalted butter, cut into cubes
1/2 cup buttermilk

1
Heat the oven to 375u00b0F.
2
Butter or oil a pie plate or 8-inch square baking dish. In a bowl, combine the tomatoes, cornstarch, red pepper flakes, garlic, basil, and a pinch of salt and pepper. Pour them into the prepared dish. If there aren't enough tomatoes to fully over the bottom of the pan, add a few more.
3
To make the topping, in a medium bowl, stir together the flour, cornmeal, baking powder, and a 1/2 teaspoon each of salt and pepper. Add the butter cubes, stir to combine, then break the butter up with your fingers so the cubes turn into small pebbles. Pour in the buttermilk and mix until the topping comes together. If it looks dry, add more buttermilk. If it doesn't look dollop-able, add more flour.
4
Drop dollops of the topping on top of the tomatoes, leaving little holes so the tomatoes can steam through.
5
Baking for about 40 minutes, until the tomatoes are bubbling and the topping is lightly brown. Serve warm or at room temp, by the large spoonful.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tomatoes, cut into large wedges (add more if the bottom of the pan isn't completely filled with tomatoes), 1 tablespoon cornstarch, 1 teaspoon red pepper flakes, 2 garlic cloves, minced, and more.

Yes, Tomato Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Cobbler

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