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Savory Tomato Cornbread Cobbler

Savory Tomato Cornbread Cobbler 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Top Tomato 2013 Aug 14, 2013

From Lewes, Del., resident Becky Hamill: "This is from a very old-fashioned recipe for fruit cobbler -- every old Junior League cookbook has it -- and can be found in many online simple fruit cobbler recipes. Every summer I prepare lots of these 'EZ' fruit cobblers with peaches and blueberries.

"Last July, I decided to experiment by adding some cornmeal with the flour; spices, herbs and salt instead of the sugar; and tomatoes instead of peaches. This savory cornbread tomato cobbler is the result."

We tested this as submitted and also with a few tablespoons less butter, and we found that the cobbler works better with the amount called for.


Servings: 6 - 8
Ingredients
  • For the filling
  • 1 pound mixed-variety sweet cherry tomatoes, each cut in half
  • 2 cloves garlic, minced
  • 1/2 teaspoon hot mexican chili powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • Finely grated zest and juice of 1/2 lime
  • 1/4 cup minced scallions, plus 2 tablespoons minced green scallion tops for garnish
  • For the crust
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 8 tablespoons (1 stick) unsalted butter (see headnote)
  • 1 cup whole or low-fat milk

Directions

Place a medium (10-inch) cast-iron skillet in the oven; preheat to 350 degrees.

For the filling: Cut each tomato in half and place all of them in a mixing bowl, along with the garlic.

Combine the chili powder, celery salt, kosher salt and cumin in a small bowl, then sprinkle the mixture over the tomatoes. Stir in the lime zest and juice and 1/4 cup of the minced scallions.

For the crust: Combine the flour, cornmeal, salt and baking powder in a mixing bowl.

Once the skillet is hot, add the butter. Watch closely; when the butter is melted and bubbling, stir the milk into the flour mixture to form a somewhat lumpy batter.

Transfer the skillet to the stove top just long enough to pour in the batter, spreading it evenly.

Immediately top with the tomato mixture. Return to the oven and bake for 40 to 45 minutes, until the cobbler is crisped on the edges and has started to pull away from the sides of the pan.

Cut into wedges; serve hot or at room temperature, garnished with the minced scallion tops.


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Recipe Source

From Becky Hamill of Lewes, Del.

Tested by Becky Krystal.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8, using low-fat milk): 190


% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 8g 40%

Cholesterol: 35mg 12%

Sodium: 300mg 12%

Total Carbohydrates: 17g 6%

Dietary Fiber: 2g 8%

Sugar: 3g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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