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- 4 cups ripe tomatoes, chopped - 1 tablespoon olive oil - 1 teaspoon sugar - 1 teaspoon salt - 1/2 teaspoon 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 milk - 1/4 cup unsalted butter, melted - Fresh basil, for garnish The key to a great Cornmeal Cheddar Tomato Cobbler is in the fresh ingredients. I love using ripe tomatoes because they bring sweetness. The olive oil adds richness, while salt and sugar balance the flavors. I like to sprinkle in black pepper and dried oregano for a punch of taste. Garlic powder rounds it out nicely. For the batter, cornmeal gives it a nice texture. I mix it with all-purpose flour to make it light. Baking powder and baking soda help it rise and get fluffy. Sharp cheddar cheese adds a wonderful flavor and creaminess. I always use buttermilk for its tangy taste and moisture. Finally, butter makes everything taste better. These ingredients work together to create a comforting dish. If you want to try making this yourself, you can check the Full Recipe for all the steps. Enjoy the process and the delicious results! To start, heat olive oil in a large skillet over medium heat. Add the chopped tomatoes, sugar, salt, black pepper, dried oregano, and garlic powder. Cook this mixture for about 5-7 minutes. You want the tomatoes to soften and let their juices flow. This step is key. It builds a rich flavor base for your cobbler. Once ready, remove the skillet from the heat and set the mixture aside. In a separate bowl, combine the cornmeal, all-purpose flour, baking powder, and baking soda. Whisk these dry ingredients together until they blend well. Next, stir in the shredded sharp cheddar cheese. This adds a nice cheesy flavor and texture. In another bowl, mix the buttermilk (or milk) with the melted butter. Pour this wet mixture into the dry ingredients. Stir gently until just combined. Avoid overmixing; this keeps the cornbread light and fluffy. Grab a greased baking dish, about 9x13 inches. Pour the tomato mixture into the dish first. It’s important to spread it evenly. Next, spoon the cornbread batter over the tomato layer. Spread it gently to cover as much as possible. Now, it’s time to bake! Place the dish in a preheated oven at 400°F (200°C). Bake for 25-30 minutes. The top should turn golden brown. To check for doneness, insert a toothpick in the center. If it comes out clean, your cobbler is ready. Let it cool slightly before serving, and enjoy this tasty comfort dish! To make your Cornmeal Cheddar Tomato Cobbler even tastier, add fresh herbs. Basil and thyme work wonders. You can also use dried herbs like oregano, which add depth. For spices, a pinch of red pepper flakes brings a nice kick. When it comes to cheese, sharp cheddar is your best bet. Its bold flavor shines through. You can also mix in Monterey Jack for creaminess. If you love blue cheese, just a little can add a unique twist. Preventing sogginess is key for a great cobbler. First, use firm, ripe tomatoes. Remove extra seeds and juice before cooking. This keeps your filling from getting too watery. Cook the tomatoes just until soft, not mushy. To achieve a golden brown top, make sure your oven is fully preheated. Bake at 400°F (200°C) for 25-30 minutes. If the top isn't browning, switch to broil for a minute. Watch closely to avoid burning. For the full recipe, refer to the earlier section. {{image_2}} You can switch up the tomatoes and cheese in this dish. If you want a twist, use roasted red peppers or sun-dried tomatoes instead of fresh tomatoes. For cheese, try mozzarella or a milder cheddar. These swaps will change the taste, making it fun to experiment. If you need a gluten-free option, use gluten-free flour instead of all-purpose flour. Almond flour or a blend of rice and chickpea flour works well too. Just keep in mind that the texture may vary slightly with these alternatives. You can go sweet or savory with this cobbler. If you like sweet, add a bit of honey or maple syrup to the batter. This sweetness pairs well with tomatoes. For a savory twist, mix in some cooked bacon or sausage into the tomato layer. Adding spices like cayenne pepper can also give it a nice kick. Want to boost the veggie game? Toss in spinach, zucchini, or bell peppers with the tomatoes. These will add color and nutrition. Just make sure to chop them small and cook them a bit before adding. This keeps the cobbler from getting too watery. To keep your cornmeal cheddar tomato cobbler fresh, store it in the fridge. Place it in an airtight container. This helps prevent it from drying out. You can keep it for about 3-4 days. If you want to store it longer, freezing is a great option. For freezing, make sure it cools completely first. Cut it into slices for easy thawing later. Wrap each slice tightly in plastic wrap. Then, place them in a freezer-safe bag. This way, you can enjoy it for up to three months. When it's time to enjoy your cobbler again, reheating is key. The best method is using an oven. Preheat the oven to 350°F (175°C). Place the cobbler in a baking dish and cover it with foil. This keeps it moist. Heat for about 15-20 minutes or until warmed through. You can also use a microwave. Just place a slice on a microwave-safe plate. Heat it for about 1-2 minutes. Keep an eye on it to avoid overcooking. Regardless of the method, aim to maintain the texture and flavor. The crust should stay slightly crispy, and the tomatoes juicy. Enjoy your delicious leftovers! For the full recipe, check the earlier sections. What sides pair well with this dish? This cobbler is rich and hearty. I suggest pairing it with a simple green salad. A light vinaigrette will add a fresh taste. You could also serve it with roasted vegetables or a tangy slaw. These sides balance the flavors nicely. Can I make it ahead of time? Yes, you can prepare the tomato mixture in advance. Store it in the fridge for up to two days. You can also make the cornbread batter ahead of time. Just mix it right before baking to keep it fresh. How to know when it's done cooking? Check for a golden brown top. Insert a toothpick in the center; it should come out clean. The cobbler should be firm and not jiggly. If it is still wet, give it a few more minutes in the oven. Is it possible to use canned tomatoes? Yes, canned tomatoes work well for this dish. Drain them to avoid excess liquid. Choose whole or diced tomatoes for best results. They will still give you that rich flavor without the hassle of fresh ones. For the full recipe, check out the earlier section. This blog post covered everything you need for a delicious Cornmeal Cheddar Tomato Cobbler. We discussed key ingredients, step-by-step cooking instructions, and helpful tips to enhance flavor and texture. You can also explore ingredient variations and smart storage tips. Remember, small changes can make a big difference. Experiment with flavors and enjoy this cozy dish. Happy cooking!

Cornmeal Cheddar Tomato Cobbler

Savor the deliciousness of Cornmeal Cheddar Tomato Cobbler with this easy recipe that combines fresh tomatoes and cheesy cornbread for a perfect comfort dish. In just under an hour, you can create a warm, flavorful meal that's great for family gatherings or a cozy night in. Click through to explore step-by-step instructions and tips for serving this tasty delight that will surely impress!
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Ingredients
  

4 cups ripe tomatoes, chopped

1 tablespoon olive oil

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon 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 milk

1/4 cup unsalted butter, melted

Fresh basil, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large skillet, heat olive oil over medium heat. Add the chopped tomatoes, sugar, salt, black pepper, dried oregano, and garlic powder. Cook for about 5-7 minutes until the tomatoes soften and release their juice. Set aside.

      In a bowl, combine the cornmeal, flour, baking powder, and baking soda. Whisk until well combined.

        Stir in the shredded cheddar cheese to the dry mixture.

          In another bowl, mix the buttermilk (or milk) with the melted butter. Pour this wet mixture into the dry ingredients and stir until just combined (do not overmix).

            Pour the tomato mixture into a greased baking dish (about 9x13 inches).

              Spoon the cornbread batter over the tomatoes, spreading it gently to cover as much as possible.

                Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

                  Remove from the oven and allow to cool slightly before serving.

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

                      - Presentation Tips: Serve slices warm, garnished with fresh basil on top. Pair with a simple green salad for a complete meal!