Tomato and Sausage Cobbler


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
  1. Preheat oven to 375°.
  2. 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.
  3. In a small bowl, stir together 1 tablespoon water and flour until smooth. Stir into tomato mixture. Remove from heat.
  4. 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.
  5. Bake until topping is golden brown, about 20 minutes. Let cool for 10 minutes before serving.