Tomato and corn cobbler from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 149) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shelbstirr on November 07, 2025

    Flavor is great. However it doesn’t feel substantial enough to be a meal on its own, I’m not sure how many occasions I would have to make this again. Might be worth it once a year to take advantage of peak season tomatoes & corn.

  • TFall21 on September 02, 2025

    Maximum summer cozy. Used corn and tomatoes from the garden and it was spectacular. The biscuits come together surprisingly easy while the cobbler is parbaking. Leftovers were better than I expected.

  • mooo42 on August 18, 2025

    Made as is, but could use some improvement. Cheese split the gravy, would make again but would incorporate cheese into biscuits or sprinkle on top.

  • bernalgirl on October 28, 2024

    As good as reported, even though I made a mistake and added all the corn-cheese mixture in one layer. I ran out of time and made drop biscuits for the topping, it was still delicious but not as pretty. I agree that an egg wash would improve the look of the finished product by that’s a quibble for something that showcases summer produce so beautifully.

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