Do you consider cornbread and chili a comfort food? As we move into the chillier months of autumn and feel better about turning on our ovens, do you get almost giddy about anything resembling a savory pie with a crusty top and steamy filling?
Here’s a perfect compilation for bridging end-of-season tomatoes into a one-dish meal with cozy warmth and the comfort of cornbread. And when the last summer tomatoes fade, you will find that cooked tomatoes also work well in this dish.
I like to use my blender here for beating air into the crust batter. Sometimes, I don’t spread it thin over the entire filling, but pile it in the middle for a dramatic effect. Good olive oil is key here. And feel free to substitute another fresh herb if you have it on hand. Rosemary happens to grow in excess at our house, which has led me to be rather fond of rosemary in my breads.
White Bean Tomato Cobbler with Rosemary Olive Oil Crust
Adapted from Tomato Cobbler by Mark Bittman
Yield – 4 servings
Preparation Time – 20 minutes
Cooking Time – 50 minutes
- 1 – 15 oz can of white beans
- 5 cups tomatoes, diced (I used about 10 roma tomatoes and it was perfect!)
- ¼ teaspoon each onion and garlic powders
- salt and pepper to taste
- ¼ cup extra virgin olive oil
- 1 egg, beaten
- ¾ cup milk of choice
- 1 cup flour (all-purpose, white whole wheat, or half of each)
- 1 cup cornmeal
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 packed tablespoon rosemary, chopped
- Preheat oven to 375 degrees.
- Combine filling ingredients in a 10 inch tart (or similar) plate.
- To make the cornbread topping: Combine liquid ingredients (oil, egg, milk) in a bowl. Sift in dry ingredients (flour, cornmeal, salt, baking powder, baking soda) stirring until just combined. Sprinkle in rosemary and give it one last stir.
- Alternatively, combine ingredients beginning with liquids through the dry ingredients (leaving out rosemary) in a blender. Whip until just combined. Gently stir in rosemary.
- Spread cornbread topping over filling.
- Bake for 50 minutes until golden on top.