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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; 17 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 41 mg cholesterol; 710 mg sodium. 781 mg potassium; 40 g carbohydrates; 4 g fiber; 10 g sugar; 11 g protein; 1 g trans fatty acid; 2735 IU vitamin a; 39 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 108 mcg folate; 0 mcg vitamin b12; 305 mg calcium; 3 mg iron;

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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