- Olive oil
- 2 tablespoons cold butter
- 1 egg
- 3/4 cup flour
- 3/4 cup finely ground cornmeal
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Salt and pepper
- 1/2 cup buttermilk
- 2 pints cherry tomatoes
- 2 garlic cloves
- 1 medium red onion
- 1/2 cup grated Parmesan
- Several sprigs fresh basil, for garnish
- Heat the oven to 425°F. Grease a medium ovenproof skillet (preferably one that is not cast iron) with olive oil or butter.
- Cut the butter into cubes.
- Beat the egg in a small bowl.
- Put the flour, cornmeal, baking powder, baking soda and a sprinkle of salt in a food processor. Add the cubed butter and pulse until the mixture looks like coarse bread crumbs.
- Add the beaten egg and buttermilk, and pulse until the mixture comes together in a thick, sticky batter.
- Halve the cherry tomatoes; put them in a medium bowl.
- Peel and thinly slice the garlic cloves, and add them to the tomatoes.
- Trim, peel, halve and slice the red onion; add it to the tomato mixture.
- Drizzle the tomato mixture with some olive oil, sprinkle with salt and pepper, and toss.
- Put the tomato mixture in the skillet and spoon dollops of the biscuit batter across the top.
- Bake until the biscuits are golden and cooked through, and the tomatoes and onion are softened, 20 to 25 minutes.
- Strip the basil leaves from several sprigs.
- When the cobbler is done, sprinkle the Parmesan on top and tear the basil leaves over all. Drizzle with a little olive oil. Serve hot, warm or at room temperature.
Nutrients per serving: 311 calories, 9g protein, 47g carbohydrates, 5g dietary fiber, 11g fat (5g saturated fat), 69mg cholesterol, 572mg sodium