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Tomato Cobbler with Cornmeal-Cheddar Biscuits

Emma Christensen
  • minutes
  • Serves 6 to 8

INGREDIENTS

3 1/2

lbs Cherry tomatoes

4 cloves

Garlic

2

Red onions, medium

1 tbsp

Baking powder

1/2 tsp

Baking soda

3/4 cup

Cornmeal

1 1/2 cups

Flour

2 tsp

Salt

1/2 tbsp

Olive oil

6 tbsp

Butter, unsalted

3/4 cup

Buttermilk

1 1/2 cups

Cheddar cheese, grated

1/4 cup

Red wine