cheddar tomato cobbler

How To Make cheddar tomato cobbler

• 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.
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