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15 min.
1 hr.
8 servings

Roasted Tomato and Bacon Cobbler



  • 2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
  • 2 tablespoons Crisco® 100% Extra Virgin Olive Oil
  • 1 teaspoon each kosher salt and sugar
  • 1/2 teaspoon coarse ground black pepper


  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1 medium sweet onion, thinly sliced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Havarti cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup sliced fresh basil leaves
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes


  • 1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin Mix
  • 4 slices thick cut bacon, cooked and crumbled
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • 2/3 cup milk

Preparation Directions

  1. For tomatoes: HEAT oven to 450ºF. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425ºF.
  2. For filling: HEAT oil in 10 1/2-inch Lodge® cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 10 minutes.
  3. For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.

Nutritional Information Per Serving

Serving Size (1/8 of recipe), Calories 380 (Calories from Fat 220), Total Fat 25g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 40mg, Sodium 1080mg, Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 9g), Protein 13g; Percent Daily Value*: Vitamin A 35%, Vitamin C 35%, Calcium 30%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.