Corn Pudding Stuffed Tomatoes


  • 8 medium tomatoes
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon baking powder
  • 2 eggs, lightly beaten
  • + 4 more ingredients
    • 1 cup half-and-half cream
    • 1 cup whole kernel corn
    • 2 tablespoons butter or margarine, melted
    • Minced fresh parsley

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 ...

View full recipe at SpringPad


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