Corn Pudding Stuffed Tomatoes Recipes

CHEESY CORN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

CORN PUDDING STUFFED WITH GREENS

Steps:

• In a large cast-iron skillet or Dutch oven over medium heat, add the bacon and cook for 3 minutes before adding onions. Cook for 12 minutes until bacon and onions are browned. Add the greens and stir well. Then add the water and the stock and crushed red pepper. Cook over medium-high heat, stirring on occasionally, until water is down to about a cup and stems are tender, about 45 minutes. Adjust salt. Drain well, then finely chop greens and bacon.
• Heat oven to 350 degrees. Melt butter in a large sauté pan over medium heat. Add the onion, celery and diced red pepper, and cook until soft. Add the garlic, sage, basil, black pepper and crushed red pepper. Cook for 1 minute more. Remove from heat and pour into a large mixing bowl. Add crumbled cornbread and stir. Stir in cream. In a small bowl, beat the eggs well, then add to cornbread mixture and mix well.
• Fill 8 buttered 6-ounce glass custard cups halfway with the cornbread mixture. Spoon in 2 tablespoons of the chopped mustard greens. Add more cornbread mixture, but do not fill to the top. Place the cups in a 9-by 12-inch baking dish, and carefully add water to about a half-inch. Cover with foil and bake for 50 to 60 minutes. The pudding should be firm to the touch in the middle of each dish. While it is still hot, turn out each pudding and serve. Or wrap well in plastic wrap and freeze. Allow to thaw in the refrigerator and reheat before serving.

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
• Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

CORN SALAD STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Seed and chop enough of the pulp to equal 1 cup (discard any remaining pulp or save for another use). Place chopped tomato and tomato cups, inverted, on paper towels to drain., In a large saucepan, cook corn in boiling water for 3-5 minutes or until tender. Drain and immediately place corn in ice water; drain. Cut corn off cob., In a small bowl, combine the corn, chopped tomato, onion and basil. In another bowl, whisk the oil, vinegar, garlic salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate for 30 minutes. Spoon into tomato cups.

TOMATO AND CORN PUDDING

Steps:

• Heat oven to 350 degrees.
• Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
• In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
• In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
• Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
• Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.

SIMPLE CORN STUFFED TOMATOES

Steps:

• Cut tomatoes in half, then scoop out seeds so you are left with tomato "boats" -- don't scrape the meat off the sides.
• Salt the insides of the tomato boats, then set cut side down to drain on a plate or paper towels.
• In a bowl, place the corn, butter, garlic, and Italian seasoning. Salt & pepper to taste.
• Place bowl in microwave for about two minutes, until corn is hot and butter is melted. Stir well.
• Turn tomato boats right side up, and fill with corn mixture. Top with basil and, if desired, a bit of shredded Mozzarella cheese.
• Serve, OR, bake at 375 degrees for about 20 minutes before serving.

TOMATOES STUFFED WITH GUACAMOLE

Steps:

• Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
• Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
• Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.

TOMATOES STUFFED WITH CORN AND BLACK BEANS

Steps:

• Preheat oven to 450 degrees. Slice top 1/2 inch from tomatoes and scoop out flesh (reserve for another use; see below). In a medium skillet, heat 2 teaspoons oil over medium. Add corn and scallion whites and cook until crisp-tender, 3 minutes. Transfer to a medium bowl and stir in jalapeno, beans, 1/4 cup cheddar, 1/2 cup breadcrumbs, and lime juice. Season with salt and pepper.
• Coat an 8-inch square baking dish with 1 teaspoon oil. Brush tomato skins with 1 teaspoon oil, season all over with salt and pepper, and place in dish. Fill tomatoes with corn mixture. Combine remaining 1/4 cup cheddar, 1/2 cup breadcrumbs, and 2 teaspoons oil, season with salt and pepper, and divide among tomatoes. Tent dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are deep golden, about 5 minutes more.