Savory Tomato Cornbread Cobbler

Photo by @thejenchase

From Becky Hamill with Bonnie S. Benwick | Edible DC Summer 2020 Issue

Easy to assemble, this riff on a skillet fruit pie is best served the same day it’s made. Serve as a side or as a main course. If celery salt is hard to find, you can make your own by grinding celery seed with a touch of salt. You’ll need a medium (10-inch) cast-iron skillet.

Yields 6 to 8 servings

Ingredients

For the filling

1 pound mixed-variety cherry/grape tomatoes, each cut in half
2 cloves garlic, minced
½ teaspoon pure chili powder
¼ teaspoon celery salt (see headnote)
¼ teaspoon kosher salt
¼ teaspoon ground cumin
3 scallions (white and light-green parts, minced; enough for ¼ cup), plus 2 tablespoons minced green scallion tops for garnish
Finely grated zest and juice of 1 lime

For the crust

½ cup flour
½ cup yellow cornmeal
¼ teaspoon kosher salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter
1 cup whole or low-fat milk

Directions

Place the skillet in the oven; preheat to 350°F.

For the filling: Toss together the tomatoes and garlic in a mixing bowl.

Evenly sprinkle the chili powder, celery salt, kosher salt and cumin over the tomato mixture and toss to coat evenly, then stir in the ¼ cup of minced scallions, the lime zest and juice. Let the filling sit while you make the crust.

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 scatter the filling evenly over the surface. Return the skillet to the oven; bake until the cobbler is crisped on the edges and has started to pull away from the sides of the pan, 30 to 35 minutes.

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