tomato & corn cobbler

This is a delicious late summer dinner, and a one-pot meal at that, if you're willing to turn on your oven. I tweaked a lot of the amounts in the original recipe — the biscuits get really puffy and there weren't enough veggies the way it was written imo. Also for the record, I've tried adding zucchini to this but I don't recommend.

INGREDIENTS

  

• 3 pints cherry tomatoes, not cut, any kind (you can also chop big tomatoes in here but take out the pulp and seeds so it doesn't get too watery)
• 6 ears' worth of fresh corn kernels
• 1 bunch green onions whites and greens, chopped
• handful of fresh basil, chopped

For the biscuits:

• 1½ cups AP flour
• 2 1/2 teaspoons baking powder
• 3/4 cup shredded cheddar or swiss cheese, or probably anything a little sharp is fine
• 3/4 cup milk with a splash of vinegar or lemon juice (recipe calls for buttermilk but I haven't been able to tell a difference)
• ⅓ cup unsalted butter, melted and cooled slightly
• 1 beaten egg for an egg wash, if you want a nice shiny top to your biscuits

INSTRUCTIONS

 

• Preheat oven to 350. Lightly oil a 2 1/2 quart baking dish.
• In a Dutch oven, saute the tomatoes, green onions, corn, and basil + salt and pepper, until the tomatoes start to burst. 
• In another large bowl, whisk together flour, baking powder, pepper, and salt. Stir in cheese until evenly distributed. Stir in buttermilk and melted butter just until combined. Using a 1/4 cup scoop, drop dough onto tomato mixture. Brush with the beaten egg, if using.
• Bake until biscuits are golden brown and filling is bubbly, 25 to 30 minutes.