Tomato-Corn Cobbler

(Note: This post was written prior to my vacation. I’m leaving the tenses alone.)

Whatever you’re doing right now, you should stop, go to the farmers market, get your ass home, and make some tomato-corn cobbler with pepper-biscuit crust and okra shoestring fries.

Quit sitting there! Go now!

Oh… you need a recipe? And ingredient list? Okay. That’s acceptable.

It’s been a damn good night. Life’s been rather hectic, what with the summer job and inadvertently becoming a home spa consultant (call today for your free spa treatment – facial, hand and foot treatment – whoops, sorry, wrong website). So, I took tomorrow off, and Mr. B and I are heading out for a beach vacation for the weekend. This means I don’t have to get up early and could finally tackle the obscene pile of produce that’s been accumulating from my CSA and a farmer friend.

I think I have ten pounds of roma tomatoes.

Anyhoo, we listened to NPR and I spent two hours chopping, blanching, mixing, and all-out creating. No, this does not take two hours. I was futzing around and enjoying myself and stopping to complete other tasks. And then, when I finished listening to an instructor talking about one of my favorite short stories to teach, Mr. B and I got to watch a Merle Haggard documentary while we tore into the cobbler. Yeah, it’s been a damn good day.

I started with Deb’s (of Smitten Kitchen, no less) recipe for tomato-corn pie. I made it last summer and it was so good I about hurt myself taking it down my greedy little gullet. However, I wanted a little sumpin’ else in that crust (and I have yet another variation on this masterpiece, so stay tuned for that one). Black pepper goes so well in scones – why not in a biscuit crust? And why not use buttermilk in place of milk? I mean, I am in the biscuit belt here. I also didn’t want to lose any tomato juice, so I decided to just do a top crust instead of putting one on the bottom to get soggy.

Try this recipe while the foods are in season. You will not be sorry. In fact, eat it so much you’ll be sick of it when fall gets here so that you may look forward to butternut squash.


Homespun happiness.

Tomato-Corn Cobbler

Adapted from Smitten Kitchen

Crust of Joy:

1 cup flour

½ tablespoon baking powder

½ tsp salt

lots of freshly coarse-ground black pepper, to taste

a dash of white pepper (for that deep, slow heat)

3 tbsp butter, cut into cubes

up to ½ cup buttermilk

Filling of Delight:

Tomatoes! (Yeah, I’m leaving this open – I used about three big slicers and five or six romas)

At least two ears of corn, I recommend four

Fresh basil, about 1/4 cup chiffonade

1 tbsp mayo (feel free to soften up some cream cheese or sub in crème fraiche or Greek yogurt, you mayo haters)

1 tbsp lemon juice



Sharp cheddar cheese, finely grated — I used one ounce

Whisk together dry ingredients for crust. Cut in butter with a pastry blender. Add buttermilk slowly, mixing into flour mixture by hand until it forms a loose dough. If it’s warm in the kitchen, put this in the fridge while you work with the other ingredients.

Preheat oven to 400. Bring a pot of water to boil and fill a large bowl with icewater. Cut an x in the bottom of each tomato and drop it into the boiling water for a few seconds, and then plunge into the icewater. This will allow you to easily slip off the tomato skins.

Slice the tomatoes and cut the corn off the cob. Place one layer of tomato slices in the bottom of a casserole dish. Top with half of the corn. Salt and pepper this layer, and sprinkle lightly with shredded cheese.

Chiffonade the basil (stack leaves, roll them, and slice the roll) and sprinkle it over the cheese. Repeat the tomato/corn layer. Whisk the mayo and lemon juice together and pour this over the vegetables.

Roll out the crust on a floured surface and place it atop the cobbler. It’s a cobbler – don’t worry if there are cracks or if the crust is a bit uneven.

Bake for about 20 minutes, until filling is bubbling and crust is starting to brown. Dig in! The filling will be runny, so I suggest serving the cobbler in a bowl or a plate with a lip.

Consume with reverent gusto and okra fries.

*Edit 7/6/2011: I made the crust last night with King Arthur White Whole Wheat flour — still good! Not as delectable as the original, but still awesome. I also used the leftover corn juices, whisked into the mayo/lemon mixture. OUTSTANDING! For WW, using the whole wheat flour, 1 ounce of finely shredded extra sharp cheddar, and dividing into 6 servings, the points count is 6. SO WORTH IT.

3 Responses

  1. Julie says:

    I FINALLY made this. I made it in a square casserole dish on Friday night. It lasted me (just me – no one else) through Saturday evening. HEAVEN IN A BOWL!

  2. TheBitsch says:

    I am so glad you loved it. Buck and I eat the whole thing, and the only reason we don’t come to fisticuffs over it is that I always have extra pepper biscuits.

    You have GOT to try the okra fries.

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