Cook The Book: Tomato Cobbler

• 1 pound tomatoes, peeled, cored, and diced, or 2 cups canned diced tomatoes, drained
• 1 jalapeno chile, seeds and stems removed, diced
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• 1/4 teaspoon ground cumin
• 1 teaspoon lime juice
• Salt and black pepper, to taste
• 8 tablespoons unsalted butter (1 stick)
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 cup whole milk

1. Preheat the oven to 350u0b0F.
2. Toss together the diced tomatoes, diced jalapeno, garlic, cilantro, cumin, and lime juice. Add salt and black pepper to taste.
3. In a large ovenproof skillet, preferably cast-iron, melt the butter on low heat. Once melted, remove from heat.
4. In a bowl, mix together the flour, cornmeal, baking powder, and salt. Add the milk and stir until a thick, smooth batter forms. Pour the batter over the melted butter in the skillet. Do not stir. Spoon the tomato mixture on top of the batter. Bake for 30 minutes, uncovered.

tomatoes, garlic, ubc, ubc, lime juice, salt, unsalted butter, allpurpose ubour, cornmeal, baking powder, ubc, milk

Taken from www.seriouseats.com/recipes/2011/09/tomato-cobbler-recipe.html (may not work)