Corn Pudding Stuffed Tomatoes Recipe

Corn Pudding Stuffed Tomatoes Recipe photo by Taste of Home

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I use tomatoes and sweet corn harvested fresh from my garden to make this tasty - and attractive - side dish.

This recipe is:

Diabetic Friendly

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Corn Pudding Stuffed Tomatoes Recipe

Prep: 15 min. Bake: 40 min.

Yield: 8 Servings

15 40 55

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 near the center of corn pudding comes out clean. Sprinkle with parsley. Yield: 8 servings.

Nutritional Facts 1 stuffed tomato equals 157 calories, 8 g fat (4 g saturated fat), 76 mg cholesterol, 397 mg sodium, 18 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

Originally published as Corn Pudding Stuffed Tomatoes in Country August/September 2003, p51

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.