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Ingredients
| red tomatoes: 8 |
| salt: 1 tsp (divided) |
| black pepper: 1/2 tsp (divided) |
| all-purpose flour (unsifted): 2 Tbl |
| granulated sugar: 2 Tbl |
| baking powder: 1/2 tsp |
| eggs: 2 (lightly beaten) |
| half and half cream: 1 cup |
| canned yellow sweet corn: 1 cup |
| salted butter: 2 Tbl (or margarine//melted) |
| parsley (minced) |
Corn Pudding Stuffed Tomatoes
Credit: AllRecipes
User rating:
"I use tomatoes and sweet corn harvested fresh from my garden to make this tasty - and attractive - side dish."
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Prep Time
15 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
Directions
- Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle inside of tomatoes with half of the salt and pepper. Invert on paper towels to drain.
- In a large bowl, combine the flour, sugar, baking powder and remaining salt and pepper. Combine the eggs, cream, corn and butter; stir into dry ingredients. Spoon into tomatoes. Place in a shallow baking dish. Bake, uncovered, at 350 degrees F for 38-40 minutes or until a knife inserted near the center of corn pudding comes out clean. Sprinkle with parsley.