Week Three with The Homesick Texan Cookbook: Tomato Cobbler
Right....I know I have your attention with a title such as tomato cobbler......and served with grilled tuna and wine, fresh avocado......would you like some?
Straight out of the oven.... a savory cobbler.
1 pound tomatoes, peeled, cored and diced (about 2 cups) or use canned tomatoes
1 jalepeno chile, seeds and stems removed, diced
2 cloves garlic, minced
1/2 cup chopped cilantro
1/4 teaspoon cumin
1 teaspoon lime juice
salt and pepper to taste
8 TB (1 stick) butter
1/2 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
Preheat oven to 350 F. Toss together diced tomatoes, jalepenos, garlic, cilantro, cumin and lime juice. Add salt and pepper.
In large ovenproof skillet (or cake pan) melt butter on low heat. Once melted, pull it out of the oven.
In a separate bowl, mix together the flour, cornmeal, baking powder and salt. Add milk and stir until thick smooth batter forms.
Pour batter over melted butter in skillet or pan. Do not stir! Spoon the tomato mixture on top of batter and bake, 30 minutes, uncovered.
*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*
Next week is the cookbook review and I may even have another recipe for you. This book is now on sale in your bookstores. It was released on September 13th....I hope you are enjoying the previews this cooking group has provided.
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