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Corn Pudding Stuffed Tomatoes

SUBMITTED BY: Jean Smalls

"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
READY IN  55 Min

SERVINGS

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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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