This cobbler pays homage to cornbread and has a relatively short bake time, since it starts on the stovetop and moves to the oven. It’s a simple, summery one-pan meal that is quick to come together and easy to swap in whatever peak summer produce abounds. Put an egg on it, and it also makes a pretty unforgettable breakfast.
1 10-inch cast iron skillet
- Preheat oven to 425°F and position a rack in the center.
- On the stovetop, in a 10-inch cast iron skillet, add the pancetta and cook over medium heat to render out a bit of the fat and begin to brown, stirring occasionally, about 5 minutes.
- Once the pancetta is browned, add in the olive oil and butter, followed by the asparagus, tomatoes, and salt and pepper. Stir to coat, and cook an additional 5 minutes, until you hear and see some of the tomatoes beginning to burst. Turn off the heat and stir in the vinegar.
- Add the corn and oregano, and stir to combine. Leave the pan to cool slightly and allow the flavors to meld while you prepare your biscuit topping.
- Combine all the ingredients except the butter and milk in a medium bowl, and stir to combine.
- Add in the cold cubed butter and toss to coat with the dry mixture. Pinch and smear into tiny peppercorn-size pieces by hand, with a pastry blender or a large fork.
- Make a well in the center, add the milk, and stir with a sturdy spoon. The biscuit dough should mound easily and hold its shape but should still be fluffy and soft.
- Using two spoons, drop dollops of biscuit dough across the surface of the cast iron pan. You don’t need to cover the whole surface. It should look cloudlike with some gaps, which are both charming and allow steam to escape.
- Bake for 18–22 minutes, until the biscuit topping is golden all over, with some toastier spots, and the filling is vigorously bubbling. Serve warm.