Tomato and Corn Cobbler

1. Prepare and Season Tomatoes

Preheat your oven to 400°F (205°C). Slice the beefsteak tomatoes into ¼-inch thick rounds and arrange half of them in a 9-by-13-inch baking dish. Season with ½ teaspoon of kosher salt and some freshly ground black pepper.

2. Mix Filling

In a large mixing bowl, combine fresh corn, grated cheddar cheese, ⅓ cup of mayonnaise, lemon juice, half of the chopped scallions, and basil. Mix well.

3. Layer Tomatoes and Corn Mixture

Layer the remaining tomato slices over the first layer in the baking dish, season again with salt and pepper, and then spread the corn mixture evenly over the top. Bake for 30 to 35 minutes until the tomato juices start to bubble.

4. Make Biscuit Dough

While the filling is baking, prepare the biscuit dough. In a bowl, mix together flour, baking powder, baking soda, sugar, and salt. Cut in the chilled butter, then stir in the mayonnaise, buttermilk, and remaining scallions until a soft dough forms. Roll out the dough to a ½-inch thickness and cut into circles.

5. Bake with Biscuits

Take the dish out of the oven, arrange the biscuit circles on top, and return to the oven for another 15 to 17 minutes until the biscuits are golden brown.

6. Rest and Serve

Let the cobbler rest for about 5 minutes before serving to ensure everything sets nicely.