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Tomato-Cheddar Cobbler

Ingredients

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Directions

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  • Preheat oven to 425°F. In a 10-inch enamel coated cast iron skillet, combine the tomatoes, onion, oil and garlic. Season with 1/4 tsp. salt and pepper. bake for 15 minutes.

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  • In a large bowl, combine the flour, baking powder, soda, 1/4 tsp. salt, and cheese and butter mixture. Add the milk and mix until the batter just comes together. If it's too dry, add more liquid 1 Tbs. at a time.

  • Drop batter in mounds on top of the tomatoes. Bake 20 minutes more or until the tomatoes bubble and the topping is golden brown.

Nutrition Facts (Tomato-Cheddar Cobbler)

348 calories; total fat 17g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 41mg; sodium 710mg; potassium 781mg; carbohydrates 40g; fiber 4g; sugar 10g; protein 11g; trans fatty acid 1g; vitamin a 2735IU; vitamin c 39mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 108mcg; vitamin b12mcg; calcium 305mg; iron 3mg.

Weekend-Prepped Cheddar Cheese and Butter

Ingredients

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Directions

Instructions Checklist
  • Grate cheese and butter. Store together in the fridge.

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