"Bayou Bill" Scifres
Dedicated to the conservation and enjoyment of Indiana's natural resources
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Wild Recipes
Tomato Cobbler
Copyright (c) 2007  by Bill Scifres

For Tomato Cobbler use basic Berry Cobbler recipe (see below) with these changes:

1/2 cup milk (instead of 3/4 cup) 
1 cup sugar (in place of 2 cups), divided into 2 halves 
1 1/4 to 1 1/3 cups flour (instead of 1 cup)
1 3/4 to 2 cups chopped tomatoes (instead of berries)*
1/2 teaspoon cinnamon
Other ingredients the same: 1/2 cup butter, 1 1/2 teaspoon baking powder

Procedure is the same, but sprinkle top of cobbler with the cinnamon when crust rises.

*Note: Tomatoes should be dead ripe. Tomatoes should be blanched until peeling cracks, then peeled and cored, then cut into bite-size pieces (seeds removed as much as possible). 

Berry Cobbler

1/2 cup butter
3/4 cup milk
2 cups sugar (divided) 
1 cup flour
1 1/2 teaspoon baking powder
1 3/4 to 2 cups berries (any kind)

Directions:  Melt 1/2 cup butter or margarine in 7 by 11 pyrex cake pan. Mix together 3/4 cup milk, 1 cup sugar, 1 cup flour, 1 1/2 teaspoons baking powder. Pour over melted butter. Do not sir. Pour berries over other ingredients. Do not stir. Pour 1 cup sugar over berries. Do not stir. Bake in 350 or 375 degree oven for 30 minutes. Serve hot plain or with ice cream or sweet cream.


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