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Tomato Cornbread Cobbler

Cobbler gets a savory twist with this cheesy version. Summer cherry tomatoes add a balanced sweetness to this satiating one-pan dinner.

Serves 6
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
366 calories per serving


> 2 tsp olive oil
> 4 pints cherry tomatoes
> 4 cloves garlic, minced
> 2 tbsp all-purpose flour
> 2 tsp dried thyme
> 1 tsp brown sugar
> 1 (8.5 oz) pkg corn muffin mix
> 1 large egg
> 1/3 cup low-fat buttermilk, plus more for brushing
> 1 1/2 cups finely shredded triple Cheddar cheese, divided
> 1/2 cup chopped green onions


Preheat oven to 375°F. Brush a 12-inch oven-safe skillet with the olive oil. In a medium bowl, combine the tomatoes, garlic, flour, thyme, and brown sugar. Season with salt and pepper. Toss until fully coated, then transfer mixture to prepared skillet.
In a medium bowl, combine the corn muffin mix, egg, and buttermilk. Fold in 1 cup cheese and green onions. Pour dough over tomato mixture. Brush top of dough with buttermilk. Bake 45–50 min., until cornbread topping is cooked through and tomatoes are bubbly. Sprinkle with remaining ½ cup cheese and bake 10 min. Remove skillet from oven and let cobbler rest 15 min. before serving.

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