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
prep time30 Min
cook time35 Min
onions, halved and sliced thin
packed brown sugar
snipped fresh oregano
all purpose flour
1 1/4 tsp
(1/2 stick) butter, cut up
cheddar cheese, shredded
How To Make
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.
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.
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.
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.
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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