Corn Pudding Stuffed Tomatoes Recipe
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Corn Pudding Stuffed Tomatoes

By: Jean Smalls  
"I use tomatoes and sweet corn harvested fresh from my garden to make this tasty - and attractive - side dish."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 140 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 8 medium tomatoes
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 1 cup half-and-half cream
  • 1 cup whole kernel corn
  • 2 tablespoons butter or margarine, melted
  • Minced fresh parsley

Directions

  1. 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.
  2. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by Rhianna Supporting Member (Click to learn more about Supporting Membership)
Tasty, especially those in which New Mexican green chile were added. Next time I'll add a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2009 by ManassasMa 
These were wonderful. I used frozen corn; otherwise didn't change a thing. They took me longer... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2008 by Anita 
This is a nice twist on stuffed tomatoes. Make sure to salt to tomatoes generously before... MORE

 
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