Tomato and Corn Cobbler

From Smitten Kitchen Keepers by Deb Perelman. Do ahead: entire dish can be rewarmed, but biscuits tend to absorb juices from underneath the longer they sit. Assemble pan ready to parbake tomatoes and corn, and keep biscuits shaped on a lined baking sheet in fridge until ready to begin baking process.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 400°.

Step 2

Cut tomatoes into 1/4 inch thick slices and blot lightly with paper towel. Arrange half of tomatoes in a 9x13 baking dish and sprinkle with 1/2 tsp salt and many grinds of black pepper. Combine corn, cheddar, 1/3 cup mayo, lemon juice, half the scallions, and all of the basil in a bowl. Spoon half of the mixture over the tomatoes in dollops. Repeat the layers with the second half of the tomatoes, seasoning again, then second half of corn mixture.

Step 3

Parbake corn and tomato mixture for 30-35 minutes, until tomato juices are bubbling.

Step 4

Meanwhile, make the biscuits. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. Add butter and using your fingertips or a pastry blender, work it into the flour until it’s in small bits. Add 1/4 cup mayo, buttermilk, and remaining scallions and stir to combine. The mixture should begin to form a larger mass with floury bits around; knead it a few times in the bowl so it’s one mass.

Step 5

On a floured counter, pat or roll the biscuit dough out 1/2 inch thick and cut into 2-3 inch circles. Arrange, with space between them, over the tomatoes and corn and bake for an additional 15-17 minutes, until biscuits are golden on top.

Step 6

Let cobbler rest for 5 minutes before serving. Dish is also good cooled to lukewarm.