cheddar tomato cobbler

Name: CHEDDAR TOMATO COBBLER
Prep time: 30 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 1 tablespoon(s) butter; 2 medium onions, halved and sliced thin; 1 tablespoon(s) packed brown sugar; 3/4 teaspoon(s) sea salt; 1 tablespoon(s) balsamic vinegar; 2 tablespoon(s) snipped fresh oregano; 6 cup(s) cherry tomatoes; 3/4 cup(s) all purpose flour; 1/4 cup(s) cornmeal; 1 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) sea salt; 1/4 cup(s) (1/2 stick) butter, cut up; 1/3 cup(s) cheddar cheese, shredded; 1/2 cup(s) milk

(1 RATING)

48 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jul 3, 2013

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

Rate

prep time 30 Min

cook time 35 Min

method Bake

yield 8 serving(s)

Ingredients

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

How To Make cheddar tomato cobbler

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.

Step 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.
Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes