Ingredients:
Olive oil
2 tablespoons cold butter, cut into cubes
1 egg, beaten
¾ cup flour of choice
¾ cup cornmeal
¾ teaspoons baking powder
¼ teaspoon baking soda
½ cup buttermilk
2 pints cherry tomatoes (sungold)
2 garlic cloves, thinly sliced
1 red onion, thinly sliced
about ¼ cup basil leaves
½ cup grated Parmesan cheese

Directions:

  1. Heat oven to 425 degrees. Grease an ovenproof skillet with olive or butter.
  2. Put flour, cornmeal, baking powder, baking soda, and a sprinkle of salt in a food processor. Add the butter cubes and pulse until the mixture looks like breadcrumbs.
  3. Add the beaten egg and buttermilk, and pulse until the mixture comes together into a thick, sticky batter. Set aside.
  4. Halve the cherry tomatoes into a medium bowl. Add the sliced garlic and onion, drizzle the mixture with some olive oil, sprinkle with salt and pepper, and toss.
  5. Put the tomato mixture in the skillet; spoon dollops of the biscuit batter across the top.
  6. Bake until the biscuits are golden and cooked through, and the tomatoes and onions are softened, about 20-25 minutes.
  7. When the cobbler is done, sprinkle the top with Parmesan cheese and tear the basil leaves over all. Drizzle with a little olive oil. Serve hot, warm, or at room temperature.

Serves 4