Tomato Cobbler

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Mark Bittman
Nutrition per serving    (USDA % daily values)
CAL
291
FAT
33%
CHOL
28%
SOD
32%

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Ingredients for 6 servings

Oil or butter for the baking dish

3 pounds ripe tomatoes (8 to 10 medium), cored and cut into wedges

1 tablespoon cornstarch

Salt and freshly ground black pepper

1 cup all-purpose flour, plus more if needed

1 cup cornmeal

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

4 tablespoons (1/2 stick) butter, cut into large pieces and refrigerated until very cold

1 egg, beaten

3/4 cup buttermilk, plus more if needed

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