TOMATO COBBLER

Tomato  Cobbler

Unsalted butter, for baking dish 

3 pounds ripe tomatoes (about 8 to 10 medium), cored and cut into wedges 

1 tablespoon cornstarch 

Coarse salt and freshly ground black pepper 

1 cup all-purpose flour, plus more if needed 

1 cup cornmeal 

1 1/2 teaspoons baking powder 

1/4 teaspoon baking soda 

4 tablespoons (1/2 stick) cold unsalted butter, cut into large

              Pieces

1 large egg, beaten 

3/4 cup buttermilk, plus more if needed 

DIRECTIONS

1.
Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside. 

2.
Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine. 

3.
Place flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture looks like coarse breadcrumbs. Add egg and buttermilk, pulse a few more times until mixture comes together. If the mixture is too liquid, add more flour, a spoonful at a time. If mixture is too dry, add a few drops of buttermilk. 

4.
Gently toss tomato mixture again and spread it over the bottom of the prepared baking dish. Drop spoonfuls of the flour mixture on top, spreading evenly with a knife, leaving some gaps so that steam can escape. Transfer cobbler to oven and bake until golden and bubbling, 45 to 60 minutes. Let cool slightly before serving.