Corn Pudding Stuffed Tomatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 19, 2012
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 grocery store!
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Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Nov. 14, 2011
Iam sorry we did not care for these
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Photo by Mimi’s Kitchen

Cooking Level: Expert

Home Town: Hartselle, Alabama, USA
Living In: Decatur, Alabama, USA
Reviewed: Oct. 18, 2009
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 well worth the effort. I'm going to add these to my Thanksgiving offerings and will be making them regularly throughout the winter.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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Photo by Rhianna
Reviewed: Sep. 20, 2009
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 & my fresh tomatoes. The pudding had almost a mousse-like quality. Although a nice side dish, we all enjoyed this for breakfast also !
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Photo by Rhianna

Cooking Level: Expert

Reviewed: Oct. 23, 2008
This is a nice twist on stuffed tomatoes. Make sure to salt to tomatoes generously before adding corn pudding.
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