Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Corn and Tomato Cobbler with Cheddar-Herb Biscuits
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- Level: Easy
- Total: 1 hr 40 min (includes resting time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 591
- Total Fat
- 31 grams
- Saturated Fat
- 21 grams
- Cholesterol
- 81 milligrams
- Sodium
- 872 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 8 grams
- Sugar
- 14 grams
- Protein
- 14 grams
Sweet summer corn, juicy tomatoes and fragrant basil come together in this savory cobbler that’s topped with flaky Cheddar biscuits. Serve as a vegetarian main or alongside your favorite barbecue dishes or grilled steak for a perfect summer meal.
- Level: Easy
- Total: 1 hr 40 min (includes resting time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 591
- Total Fat
- 31 grams
- Saturated Fat
- 21 grams
- Cholesterol
- 81 milligrams
- Sodium
- 872 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 8 grams
- Sugar
- 14 grams
- Protein
- 14 grams
Ingredients
Tomato-Corn Filling:
Biscuit Topping:
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Directions
Special equipment:
a 3-quart enameled cast-iron pan- Preheat the oven to 350 degrees F.
- For the tomato-corn filling: Heat the butter in a 12-inch (3-quart) enameled cast-iron skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and light golden, about 5 minutes. Add the red pepper flakes and garlic and cook until fragrant, about 1 minute. Add the chopped tomatoes, 1 1/2 teaspoons salt and some black pepper. Lower the heat and cook at a gentle simmer until the tomatoes just begin to soften, 4 to 5 minutes. Gently stir in the cherry tomatoes, corn and basil to combine. Check for seasoning and add more salt if needed. Turn off heat and set aside while you make the biscuits.
- For the biscuit topping: Whisk together the flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour mixture until you achieve pea-size pieces. Add the Cheddar, basil and chives and gently combine. Make a well in the center of the flour mixture and add the buttermilk with a fork until a sticky dough forms; take care not to overwork the dough.
- Drop 1/4-cup portions of the dough on top of the tomato filling, spacing them about 2 inches apart so the filling is still visible. Bake until the top is golden and the filling is bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.
Cook’s Note
Ripe, in-season tomatoes work best for this dish.
