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Tomato Cobbler With Cornmeal-Cheddar Biscuits

Tomato Cobbler With Cornmeal-Cheddar Biscuits

Nutrition Facts
  • cal. (kcal) 311
Tomato Cobbler With Cornmeal-Cheddar Biscuits
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 50 mins
  • Carb Grams Per Serving: 47


  • 1 cup all-purpose flour
  • 2/3 cup fine cornmeal
  • 1 tablespoon sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 2/3 cup reduced-fat milk
  • 1/2 cup grated reduced-fat cheddar cheese
  • 2 tablespoons sugar
  • 1/2 teaspoon sherry vinegar
  • 1 3/4 pounds heirloom or regular tomatoes, cut into quarters and seeded
  • 1 tablespoon chopped fresh thyme


  1. In a food processor, pulse together the flour, cornmeal, sugar, baking powder, 3/4 teaspoon of the black pepper and 1/2 teaspoon of the salt. Add the butter and pulse until the mixture forms coarse crumbs. Pour in the milk a little at a time and pulse until the dough just comes together. Pulse in 1/4 cup of the cheddar.
  2. Place dough on a floured surface and form into a 1/2-inch-thick circle. Wrap the disk tightly in plastic wrap and refrigerate.
  3. Preheat the oven to 375 degrees. In a 9-inch ovenproof skillet, combine the sugar and 2 tablespoons water. Cook over medium heat, swirling the pan gently (do not stir), 3 to 5 minutes or until sugar melts and turns amber. Add the vinegar and swirl. Add the tomatoes, thyme and remaining salt and black pepper to the pan; toss gently to coat tomatoes with the caramel mixture. Cook until the juices have thickened slightly, about 5 minutes. Remove from heat.
  4. Cut biscuit dough into 8 equal-size wedges and arrange them in a circle on top of tomato mixture. Sprinkle biscuits with remaining cheddar.
  5. Transfer the cobbler to oven and bake until biscuits are golden, about 40 minutes.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 311 cal., 12 g total fat (8 g sat. fat), 47 g carb. (3 g fiber), 8 g pro.