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Corn Pudding Stuffed Tomatoes

 Corn Pudding Stuffed Tomatoes
I use tomatoes and sweet corn harvested fresh from my garden to make this tasty - and attractive - side dish.
8 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 8 medium tomatoes
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons King Arthur Unbleached 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.

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Corn Pudding Stuffed Tomatoes (continued)

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.