This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee’s Kitchen possible!
I’ve been craving a savory cobbler ever since I made Blueberry Sweet Corn Cobbler for my family on the Fourth of July. I wanted to place an emphasis on using seasonal Indiana produce. Late summer is the peak of tomato season, so I thought tomatoes would be the perfect base for the filling of this cobbler. I added balsamic caramelized onions and goat cheese to the filling, which provided I really delightful contrast of flavors.
The emphasis of the role corn plays in this recipe is what makes it unique. The biscuits are comparable to cornbread; however, instead of using cornmeal to achieve the corn taste, I used the juiced from the fresh sweet corn.
I collected these juices by grating the uncooked corn with a box grater. It’s a messy process, but the milky, starchy pulp from the kernels is worth it.
Depending on the size and juiciness of your corn, you’ll need 3 to 4 ears to collect the 1 cup necessary for this recipe.
Tomato and goat cheese corn cobbler
Ingredients for the tomato filling
- 2 Tablespoons olive oil
- 1 cup sweet onion, chopped
- 2 Tablespoons balsamic vinegar
- 1/4 cup flour (30 grams)
- 2 pints cherry or grape tomatoes
- 8 ounces goat cheese, crumbled
- 1 Tablespoon thyme, chopped
- 2 teaspoons rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Ingredients for the corn cobbler
- 1 1/4 cups flour (150 grams)
- 2/3 cup (100 grams) medium or coarse-ground yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold Challenge unsalted butter, cut into cubes
- 4 ears sweet yellow corn, uncooked (about 1 cup liquid)
- 3 Tablespoons honey
Directions for the filling
- Heat oven to 375 degrees Fahrenheit and grease inside of 8-by-8-inch square casserole dish. Set aside.
- Heat olive oil in large skillet over low heat.
- Add onion and cook until soft and translucent and it starts to brown (but not burn), about 10 minutes.
- Pour in balsamic vinegar and cook until it’s mostly evaporated, about 2 minutes.
- Stir in flour so it forms a paste.Â
- Stir in tomatoes, goat cheese, thyme, rosemary, salt, and pepper.
- Transfer mixture to baking dish, spread in even layer, and set aside.
Directions for the corn cobbler
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- Cut in butter using pastry blender or hands until mixture resembles coarse meal.
- Using a box grater, grate corn in large bowl to collect its milky juices; discard corn cobs. Make sure your corn juice measures 1 cup. If not, grate another ear of corn.
- Add corn juices to flour mixture and mix just until dry ingredients are moistened.
- Add honey and mix until you have a cohesive dough.
- Use ice cream scoop to add cobbler on top of tomato filling.
- Place casserole dish in oven and bake until cobbler biscuits are golden, about 30 to 35 minutes.
- Cool at least 10 minutes before serving.
