Tomato Cobbler

We had to get approval from Carrie to include this in Carrie's Pie Challenge. Lucky for Rebbekkah, Carrie is a really chilled-out kinda gal and said it was absolutely ok to include this as a pie! However you might categorize it. It sounds delicious. Rebbekkah says, "Adam cut into this before I could snap a pic so I had to cut a “slice” out for the pic. It’s a terrible picture, but I’m telling you it was incredible!!! The crust was awesome! It tasted like a chile relleno. It didn’t call for cheese but I added it because I just felt like it was needed." - 37 Cooks

Tomato Cobbler
by Rebbekkah Fisher
adapted from Tomato Cobbler from Homesick Texan

1 pound of tomatoes, peeled, cored & diced, or 2 cups canned diced tomatoes, drained
1 jalapeno chile, seeds & stem removed, diced
2 cloves garlic, minced
1/4 cup of chopped cilantro
1/4 teaspoon ground cumin
1 teaspoon lime juice
Salt & pepper to taste
1 stick of unsalted butter
1/2 cup of flour
1/2 cup of cornmeal
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup of whole milk
Optional: 1 cup sharp cheddar cheese

1. Preheat oven to 350*
2. Toss together the tomatoes, jalapenos, garlic, cilantro, cumin, & lime juice. Add salt & pepper to taste.
3. In a large ovenproof skillet; preferably a cast-iron, melt the butter on low heat. Once melted, remove from heat.
4. In a bowl, mix flour, cornmeal, baking powder & kosher salt. Add the milk & stir until thick and smooth. Pour the batter over the batter. DO NOT STIR. Spoon the tomato mixture on top of the batter. Bake in the oven for 30 minutes, uncovered. Sprinkle with cheese and let the cheese melt in the oven for about 2 minutes.