Tomato Cobbler

Ingredients

• 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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