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Corn Pudding Stuffed Tomatoes

I use tomatoes and sweet corn harvested fresh from my garden to make this tasty - and attractive - side dish.
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    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, melted
  • Minced fresh parsley

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° for 38-40 minutes or until a knife inserted in the center of corn pudding comes out clean. Sprinkle with parsley.
Nutrition Facts
1 each: 157 calories, 8g fat (4g saturated fat), 76mg cholesterol, 397mg sodium, 18g carbohydrate (9g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

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