Cornbread Stuffed Tomatoes Recipes

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.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

STUFFED TOMATOES WITH CHORIZO AND CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, salt, baking powder and baking soda. In another bowl, whisk eggs and buttermilk., Place oil in an 8-in. ovenproof skillet; heat skillet in a 450° oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened., Carefully swirl the oil in the skillet to coat the sides and bottom of pan; add batter. Bake at 450° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool completely., Place cornbread into a food processor; cover and process until coarse crumbs form. Set aside., Cut a 1/4-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle salt into each tomato; place upside down on paper towel for 10 minutes to drain., Crumble chorizo into a large skillet; add onion and pepper. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Cool slightly., In a large bowl, combine the cornbread crumbs, chorizo mixture, cilantro and cumin; stir in eggs. Place tomatoes in an greased 13x9-in. baking dish. Spoon cornbread mixture into each tomato, mounding in the center., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.

MS B'S SPINACH-TOPPED TOMATOES

Steps:

• Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain.
• Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well.
• Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish.
• Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves.
• Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.

RICE-STUFFED TOMATOES

Steps:

• Heat oven to 350°F. Spray 9x5-inch ovenproof loaf pan with cooking spray; set aside.
• Carefully cut tops off tomatoes. Scoop out tomato flesh; place in medium bowl. Invert tomato shells and tops onto kitchen towel to drain while making filling.
• Into medium bowl with tomato flesh, use stick blender to pulse until tomatoes are smooth. Add basil, parsley, salt and pepper; stir to combine. Stir in rice.
• Spoon mixture evenly into tomato shells. Place tomato tops over filled shells. Place tomatoes in loaf pan. Drizzle with olive oil.
• Bake 30 to 40 minutes or until tomatoes are softened and mixture is thoroughly heated

STUFFED MEXICAN CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish.
• Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the onions until soft, 5-7 minutes. Add the ground beef and chorizo and cook until no longer pink. Add the spices and cook for another minute.
• Add the tomatoes, chipotles and adobo sauce and simmer, uncovered, for 10 minutes.
• Add the corn, black beans, parsley/cilantro and cook for another 2-3 minutes.
• To make the cornbread:
• Combine the cornmeal and milk in a large mixing bowl and let sit for at least 20 minutes while you're preparing the meat filling.
• In another bowl, combine all the dry ingredients. Add the dry mixture to the wet mixture and beat just until combined, leaving some lumps. Add the oil and eggs and beat just until combined. Be careful not to overmix or the cornbread will be dry and dense.
• Pour half of the batter into a greased 9X13 inch baking dish. Spoon the filling evenly over the batter then top with the remaining batter.
• Bake for 15-18 minutes, top with the Cheddar cheese, and bake for another 2 minutes until the cheese is melted.
• Let the cornbread cool for at least 10 minutes before cutting into squares.

CORNBREAD-STUFFED TOMATOES

Steps:

• Preheat oven to 350ºF.
• Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
• Drain on paper towel-lined plates; pour off all but 2 T drippings.
• Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
• Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
• Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
• Heat the 2 T drippings in the same pan over medium heat.
• Add the onion and garlic and sweat 3-4 minutes, or until tender.
• Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
• Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
• Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
• Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
• Bake 15-20 minutes or until heated through and tomatoes are tender.