Corn and Tomato Cobbler with Cheddar Herb Biscuits

Ingredients

• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 cups mixed cherry or grape tomatoes
• 1 1/2 cups corn kernels (from about 2 ears of corn)
• 3 tablespoons thinly sliced fresh basil
• 1 cup all-purpose flour
• 1/2 cup stone-ground yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 6 tablespoons cold unsalted butter, cut into thin slices
• 1/3 cup grated sharp Cheddar (about 1 1/2 ounces)
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh chives
• 2/3 cup buttermilk

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