Servings: 8
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 quarts cherry tomatoes
3 garlic cloves
1 large red onion
1/2 cup grated Parmesan
Several sprigs fresh basil or dried, for garnish
1. Heat the oven to 425°F. Grease a medium ovenproof skillet (preferably one that is not cast iron) with olive oil or butter.
2. Cut the butter into cubes.
3. Beat the egg in a small bowl.
4. 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.
5. Add the beaten egg and buttermilk, and pulse until the mixture comes together in a thick, sticky batter.
6. Halve the cherry tomatoes; put them in a medium bowl.
7. Peel and thinly slice the garlic cloves, and add them to the tomatoes.
8. Trim, peel, halve and slice the red onion; add it to the tomato mixture.
9. Drizzle the tomato mixture with some olive oil, sprinkle with salt and pepper, and toss.
10. Put the tomato mixture in the skillet and spoon dollops of the biscuit batter across the top.
11. Bake until the biscuits are golden and cooked through, and the tomatoes and onion are softened, 20 to 25 minutes.
12. Strip the basil leaves from several sprigs.
13. As soon as 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.
Per Serving (excluding unknown items): 128 Calories; 4g Fat (29.9% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 98mg Sodium; 7g Total Sugars; trace Vitamin D; 49mg Calcium; 1mg Iron; 450mg Potassium; 88mg Phosphorus. Exchanges: . 1