How To Make Tomato, Corn, Ricotta & Parmesan Cobbler
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 3 cups cherry tomatoes, halved
- 2 cups corn kernels
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup buttermilk
- 2 tablespoons chopped fresh basil
Instructions
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Preheat the oven to 375°F (190°C).
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In a large mixing bowl, combine the cherry tomatoes, corn kernels, ricotta cheese, and Parmesan cheese. Stir well to coat the ingredients evenly.
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Transfer the mixture to a baking dish and spread it out in an even layer.
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In a separate bowl, whisk together the flour, baking powder, and salt. Add the cold butter cubes and use your fingers to rub them into the flour mixture until it resembles coarse crumbs.
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Pour in the buttermilk and stir until just combined. Do not overmix.
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Drop spoonfuls of the biscuit dough onto the tomato and corn mixture, covering as much of the surface as possible.
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Bake in the preheated oven for 35-40 minutes, or until the cobbler topping is golden brown and the tomatoes are bubbling.
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Remove from the oven and sprinkle with chopped fresh basil before serving.
Nutrition
- Calories : 365kcal
- Total Fat : 19g
- Saturated Fat : 12g
- Cholesterol : 58mg
- Sodium : 522mg
- Total Carbohydrates : 37g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 12g
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