Corn Pudding Stuffed Tomatoes

Corn Pudding Stuffed Tomatoes

"I use tomatoes and sweet corn harvested fresh from my garden to make this tasty - and attractive - side dish."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

Tasty, especially those in which New Mexican green chile were added. Next time I'll add a little more flour (1/2 Tblsp ?) to capture the tiny bit of juice that ran out. I made it with fresh corn...

These were wonderful. I used frozen corn; otherwise didn't change a thing. They took me longer than the 15 minute prep time (perhaps 1/2 hour) but they made for a great presentation and were wel...

This is a nice twist on stuffed tomatoes. Make sure to salt to tomatoes generously before adding corn pudding.

Iam sorry we did not care for these

I did not care for the texture of the baked tomatoes. Corn filling was great! I would HIGHLY recommend only using fresh, home grown (or farmers market) tomatoes. Skip the hot-house ones from the...

Other stories that may interest you