A slightly sweet filling that packs a smoky punch paired with a cheesy buttermilk cornbread crust? Don’t mind if we do.
Tomato and Sausage Cobbler
- 2 teaspoons vegetable oil
- 1 cup chopped yellow onion
- 1 cup coarsely chopped red bell pepper
- 1 (12-ounce) package smoked andouille sausage, halved lengthwise and cut into 1-inch pieces
- 3 cups cherry tomatoes
- 1 cup coarsely chopped zucchini
- 1 cup coarsely chopped yellow squash
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon distilled white vinegar
- ¾ teaspoon kosher salt
- 1 tablespoon water
- 2 teaspoons all-purpose flour
- ¾ cup plain yellow cornmeal
- ½ cup shredded sharp Cheddar cheese
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole buttermilk
- 1 tablespoon vegetable oil
- 1 large egg
- Preheat oven to 375°.
- For filling: In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add onion, bell pepper, and sausage; cook until browned, about 5 minutes. Add tomatoes, zucchini, and squash; cook, turning occasionally, until tomatoes soften and begin to burst, about 8 minutes. Stir in brown sugar, vinegar, and salt.
- In a small bowl, stir together 1 tablespoon water and flour until smooth. Stir into tomato mixture. Remove from heat.
- For topping: In a medium bowl, whisk together cornmeal, cheese, flour, sugar, baking powder, and salt. In a small bowl, whisk together buttermilk, oil, and egg. Stir buttermilk mixture into cornmeal mixture until combined. Spoon mixture onto filling, spreading slightly.
- Bake until topping is golden brown, about 20 minutes. Let cool for 10 minutes before serving.