09/04/2026
September tomatoes are often some of the best of the year. This savory skillet pie layers ripe tomatoes over a tender cornmeal crust with cheese and herbs. It makes a nice late-summer supper and gives your stoneground cornmeal a role people may not normally think of.
Ingredients
For the crust:
1 cup Arbaugh Farm stoneground cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons cold butter, cut into pieces
½ cup buttermilk, plus a little more if needed
For the filling:
3 medium ripe tomatoes
1 teaspoon salt
1 cup shredded sharp cheddar cheese
¼ cup mayonnaise
2 tablespoons chopped fresh basil
2 green onions, thinly sliced
½ teaspoon black pepper
Instructions
Slice the tomatoes about ¼-inch thick. Lay them on paper towels, sprinkle lightly with the teaspoon of salt, and let them drain for about 20 minutes. Pat dry.
Preheat the oven to 400°F and lightly grease a 9- or 10-inch cast-iron skillet.
Combine the cornmeal, flour, baking powder, and ½ teaspoon salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the buttermilk just until a soft dough forms. Add another tablespoon or two of buttermilk if necessary.
Press the dough across the bottom and about 1 inch up the sides of the skillet.
Mix the cheddar, mayonnaise, basil, green onions, and pepper.
Arrange the drained tomatoes over the crust and spoon the cheese mixture over the tomatoes.
Bake for 30–35 minutes, until the crust is golden and the filling is bubbling.
Allow to rest for 10 minutes before cutting into wedges.
