Do you want to make a cookie that will stand out this holiday season? If you have the time and energy, this cookie is definetly going to stand out! The peppermint cream is to die for! Just make sure to let the cookies completely cool and let the cream set a bit before you roll it into the chopped candy cane. Enjoy!
- Unsalted butter, for baking dish
- 3 pounds ripe tomatoes (about 8 to 10 medium), cored and cut into wedges
- 2 cloves of garlic minced
- Torn basil leaves
- 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
- Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
- Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Add minced garlic and torn basil leaves. Toss gently to combine.
- 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.
- 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.
Who says rice has to be plain? This recipe is packed with Asian flavors of cilantro and ginger. Give it a try!
A simple recipe that has such great texture and flavor! Try it, you’ll like it!