Sunday, July 26, 2020

Savory tomato and goat cheese corn cobbler


This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I've been craving a savory cobbler ever since I made Blueberry Sweet Corn Cobbler for my family on the Fourth of July. I wanted to place an emphasis on using seasonal Indiana produce. Late summer is the peak of tomato season, so I thought tomatoes would be the perfect base for the filling of this cobbler. I added balsamic caramelized onions and goat cheese to the filling, which provided I really delightful contrast of flavors.

The emphasis of the role corn plays in this recipe is what makes it unique. The biscuits are comparable to cornbread; however, instead of using cornmeal to achieve the corn taste, I used the juiced from the fresh sweet corn.

I collected these juices by grating the uncooked corn with a box grater. It’s a messy process, but the milky, starchy pulp from the kernels is worth it.

Depending on the size and juiciness of your corn, you’ll need 3 to 4 ears to collect the 1 cup necessary for this recipe.

I used Challenge butter for the corn cobbler. What I like most about Challenge products is they use fresh, hormone-free milk, and they don't add any unnatural additives.



Tomato and goat cheese corn cobbler
Ingredients for the tomato filling
  • 2 Tablespoons olive oil
  • 1 cup sweet onion, chopped
  • 2 Tablespoons balsamic vinegar
  • 1/4 cup flour (30 grams)
  • 2 pints cherry or grape tomatoes
  • 8 ounces goat cheese, crumbled
  • 1 Tablespoon thyme, chopped
  • 2 teaspoons rosemary, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Ingredients for the corn cobbler
  • 1 1/4 cups flour (150 grams)
  • 2/3 cup (100 grams) medium or coarse-ground yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold Challenge unsalted butter, cut into cubes
  • 4 ears sweet yellow corn, uncooked (about 1 cup liquid)
  • 3 Tablespoons honey
Directions for the filling
  1. Heat oven to 375 degrees Fahrenheit and grease inside of 8-by-8-inch square casserole dish. Set aside.
  2. Heat olive oil in large skillet over low heat.
  3. Add onion and cook until soft and translucent and it starts to brown (but not burn), about 10 minutes.
  4. Pour in balsamic vinegar and cook until it’s mostly evaporated, about 2 minutes.
  5. Stir in flour so it forms a paste. 
  6. Stir in tomatoes, goat cheese, thyme, rosemary, salt, and pepper.
  7. Transfer mixture to baking dish, spread in even layer, and set aside.
Directions for the corn cobbler
  1. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
  2. Cut in butter using pastry blender or hands until mixture resembles coarse meal.
  3. Using a box grater, grate corn in large bowl to collect its milky juices; discard corn cobs. Make sure your corn juice measures 1 cup. If not, grate another ear of corn.
  4. Add corn juices to flour mixture and mix just until dry ingredients are moistened.
  5. Add honey and mix until you have a cohesive dough.
  6. Use ice cream scoop to add cobbler on top of tomato filling.
  7. Place casserole dish in oven and bake until cobbler biscuits are golden, about 30 to 35 minutes.
  8. Cool at least 10 minutes before serving.



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