CHEDDAR TOMATO COBBLER

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

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

serves 8
prep time 30 Min
cook time 35 Min
method Bake

Ingredients

  • 1 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • 2 md
    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
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How To Make

  • 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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