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- 4 cups ripe tomatoes, chopped - 1 tablespoon olive oil - 1 cup cornmeal - 1 cup all-purpose flour - 1 cup shredded sharp cheddar cheese - 1 teaspoon granulated sugar - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 1 teaspoon dried oregano - 1/2 teaspoon garlic powder - 1/4 cup unsalted butter, melted - 1 cup buttermilk or whole milk - Fresh basil leaves, for garnish The main ingredients for this dish are simple yet delicious. You need ripe tomatoes, which bring a bright and juicy flavor. The olive oil adds richness and helps cook the tomatoes. Cornmeal gives the cobbler its hearty texture, while all-purpose flour balances it out. Sharp cheddar cheese melts beautifully and adds depth to every bite. For the seasonings, sugar helps to enhance the sweetness of the tomatoes. Sea salt and black pepper bring out the flavors. Dried oregano and garlic powder add an aromatic touch that makes the dish sing. The melted butter provides moisture, while buttermilk or whole milk gives the batter a creamy consistency. Finally, fresh basil leaves are perfect for garnish. They add a pop of color and a fresh taste. For the full recipe, check out the details and see how you can make this savory delight! First, heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add in four cups of chopped ripe tomatoes. Stir them around for about five to seven minutes. Add one teaspoon of sugar, one teaspoon of sea salt, half a teaspoon of black pepper, one teaspoon of dried oregano, and half a teaspoon of garlic powder. These seasonings really boost the flavor. Cook until the tomatoes soften and release their juices, then take the skillet off the heat. In a mixing bowl, combine one cup of cornmeal, one cup of all-purpose flour, one tablespoon of baking powder, and half a teaspoon of baking soda. Whisk these dry ingredients together until they are well mixed. Next, fold in one cup of shredded sharp cheddar cheese. This adds a nice cheesy flavor to the batter. In another bowl, whisk together one cup of buttermilk or whole milk and a quarter cup of melted unsalted butter. This mix will add moisture. Gradually pour the wet mixture into the dry ingredients and stir carefully. Be sure not to overmix. This helps keep the cobbler light and fluffy. Grease a baking dish that is about 9x13 inches. Pour the cooked tomato mixture into the bottom of the dish, spreading it out evenly. Now, using a spoon, dollop the cornbread batter over the tomatoes. Spread it gently to cover the tomatoes as much as possible. Preheat your oven to 400°F (200°C). Place the baking dish in the oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cobbler is ready. Once done, let it cool for about ten minutes before serving. This will help the layers firm up nicely. You can find the Full Recipe to explore more details. To achieve the perfect sauté, start with ripe tomatoes. Cut them into bite-sized pieces. Heat the olive oil in a large skillet over medium heat. Add the tomatoes once the oil shimmers. Sauté for about 5-7 minutes. Stir gently to avoid breaking the tomatoes too much. This will help them soften and release their juices. After sautéing, let the mixture cool. Cooling helps the flavors blend and prevents the batter from cooking prematurely. To ensure a fluffy cobbler, avoid overmixing the batter. Overmixing can make it dense. Mix just until the dry and wet ingredients combine. It’s okay if there are a few lumps. Also, use ingredients at room temperature. Cold ingredients can lead to a tougher texture. When you add melted butter and milk, the warmth helps the batter rise better. This cobbler pairs well with a fresh green salad. The bright greens balance the rich flavors. Serve the cobbler warm for the best taste. It’s great on its own, but a dollop of sour cream adds a nice touch. Enjoy it with a light vinaigrette salad for a complete meal. You can find the full recipe to try this delightful dish! {{image_4}} You can change the cheese in this recipe. Try mozzarella for a milder taste. Feta brings a nice tang. You can also mix in any cheese you love. For veggies, try zucchini, bell peppers, or even corn. Fresh herbs like thyme or rosemary add great flavor too. To make a gluten-free version, swap the all-purpose flour with a gluten-free blend. Look for blends that contain brown rice flour or almond flour. These will keep the texture light and fluffy. You can also use corn flour for a more cornmeal-rich taste. If you love heat, add sliced jalapeños to the tomato mix. You can also drizzle some hot sauce on top before serving. For extra flavor, mix in spices like cayenne pepper or smoked paprika. These will give your cobbler a nice kick! To keep your cobbler fresh, store it in an airtight container. Place it in the fridge right after it cools. It will stay good for about three days. If you want to keep it longer, freeze it. To freeze the cobbler, cut it into portions. Wrap each piece tightly in plastic wrap and place it in a freezer bag. You can freeze it for up to three months. To reheat, let it thaw in the fridge overnight. Then, bake it in the oven at 350°F (175°C) until warmed through for best results. You can get creative with leftovers! Try making a breakfast casserole by adding eggs and cheese. You can also use the cobbler as a savory base for a salad. Just crumble it up and mix it with greens and your favorite dressing. A Cornmeal Cheddar Tomato Cobbler is a savory dish. It combines fresh tomatoes, cornmeal, and cheddar cheese. The dish features a soft, cornbread-like topping. You layer the topping over cooked tomatoes. This creates a warm, hearty meal. The flavors blend well together. The cheese adds a rich taste, while tomatoes provide brightness. Each bite offers a mix of textures. You can serve it as a side or a main dish. Yes, you can prepare the cobbler ahead of time. Cook the tomato mixture and store it in the fridge. Make the cornbread batter separately. You can refrigerate the batter too. When you are ready, combine them and bake. This method saves time on busy days. The cobbler stays fresh for about three days in the fridge. If your cobbler turns out too dry, add more moisture. You can drizzle extra buttermilk or milk over the top. Another option is to mix in a bit of olive oil. This helps keep the dish moist. Always check the baking time and oven temperature. Overbaking can lead to dryness. Yes, this dish is naturally vegetarian. All the main ingredients are plant-based. If you want a vegan version, swap the cheese with a plant-based option. You can also use non-dairy milk instead of buttermilk. This way, you keep the flavors without any animal products. Enjoy the same savory taste while meeting dietary needs. Cornmeal cheddar tomato cobbler is a tasty, easy dish to make. You need ripe tomatoes, cornmeal, cheddar cheese, and a few seasonings. Sauté the tomatoes, mix the batter, and bake for a warm treat. Try the tips for perfecting your dish and explore different variations. Remember to store leftovers properly so you can enjoy them later. This dish is versatile and can fit your tastes or diet needs. It's a great choice for gatherings or family meals. Enjoy sharing this simple yet delicious recipe!

Cornmeal Cheddar Tomato Cobbler

Savor the flavors of summer with this delicious Cornmeal Cheddar Tomato Cobbler! This easy-to-follow recipe combines ripe tomatoes, sharp cheddar, and a buttery cornbread topping for a dish that's both comforting and unique. Perfect as a main dish or a side, this cobbler is sure to impress. Click to explore the full recipe and whip up this tasty treat for your next meal! Your taste buds will thank you!
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Ingredients
  

4 cups ripe tomatoes, chopped

1 tablespoon olive oil

1 teaspoon granulated sugar

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 cup shredded sharp cheddar cheese

1 cup buttermilk or whole milk

1/4 cup unsalted butter, melted

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking.

    In a large skillet over medium heat, pour in the olive oil. Once hot, add the chopped tomatoes, followed by the sugar, sea salt, black pepper, dried oregano, and garlic powder. Sauté for approximately 5-7 minutes, or until the tomatoes soften and start to release their juices. Once done, remove from heat and set aside to cool slightly.

      In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and baking soda. Whisk together until the ingredients are evenly blended.

        Add the shredded sharp cheddar cheese to the dry mixture, folding it in gently to ensure even distribution.

          In a separate bowl, mix the buttermilk (or whole milk) with the melted butter. Gradually pour this wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a fluffy texture.

            Grease a baking dish, approximately 9x13 inches, and pour the prepared tomato mixture into the bottom, spreading it out evenly.

              Using a spoon, dollop the cornbread batter over the tomatoes, spreading it gently to cover as much of the tomato layer as possible, ensuring the tomatoes are mostly covered.

                Place the baking dish in the preheated oven and bake for 25-30 minutes. The cobbler is ready when the top is golden brown and a toothpick inserted into the center comes out clean.

                  Once baked to perfection, remove the cobbler from the oven and allow it to cool for about 10 minutes before serving, as this will help firm up the layers.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings

                      - Presentation Tips: Slice the cobbler warm and serve it on individual plates, garnished with fresh basil leaves for a pop of color. This dish pairs wonderfully with a simple green salad, making for a delightful and satisfying meal!