CHEDDAR TOMATO COBBLER

Ellen Bales

By
@Starwriter

This recipe is a wonderful side dish or even a main vegetarian dish, as well as a super comfort food meal. The combination of cheese, tomatoes and onion is a real winner in my book!
Recipe & photo: www.midwestliving.com


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 Tbsp
olive oil
1 Tbsp
butter
2 medium
onions, halved and sliced thin
1 Tbsp
packed brown sugar
3/4 tsp
sea salt
1 Tbsp
balsamic vinegar
2 Tbsp
snipped fresh oregano
6 c
cherry tomatoes
3/4 c
all purpose flour
1/4 c
cornmeal
1 1/4 tsp
baking powder
1/4 tsp
sea salt
1/4 c
(1/2 stick) butter, cut up
1/3 c
cheddar cheese, shredded
1/2 c
milk

Directions Step-By-Step

1
In a large oven-proof skillet, heat oil and butter over medium-low heat. Add onions, brown sugar and 3/4 teaspoon salt. Cover and cook for 10 to 15 minutes or until onions are very tender, stirring occasionally.
2
Remove cover and turn heat to medium-high. Cook and stir for 5 to 10 minutes more or until onions are light brown. Remove from heat; add vinegar and oregano. Transfer mixture from skillet to a bowl or plate and set aside.
3
Add tomatoes to skillet and roast in a preheated 400-degree oven, uncovered, for 15 minutes or until tomatoes pop and release their juices. Stir in reserved onion mixture.
4
Meanwhile, in a medium bowl, combine the flour, cornmeal, baking powder and 1/4 teaspoon salt. Using a pastry blender, cut butter into flour mixture until pea-size. Stir in cheese, then milk until all dough is moistened.
5
Remove skillet from oven. Carefully drop dough onto tomato mixture in eight mounds, spacing mounds evenly. Bake about 20 minutes more or until a toothpick inserted into biscuits comes out clean. Cool on wire rack 10 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy