Tomatoes Stuffed with Corn Pudding
|Salt and pepper||1|
|Parsley||1 , chopped|
|Eggs||2 (room temperature)|
|Baking powder||1⁄2 Teaspoon|
|Half and half||1 Cup (16 tbs)|
|Corn kernels||1 Cup (16 tbs)|
|Butter||2 Tablespoon, melted|
Slice the tops off the tomatoes.
Scoop out pulp.
Sprinkle with salt and pepper and invert on paper towels for 20 minutes to drain.
Beat the eggs in a medium bowl.
Blend in the remaining ingredients.
Season with salt and pepper.
Spoon into tomatoes.
Place on baking sheet.
Bake in a 350° oven until puffed, lightly browned and firm - about 45 minutes.
Garnish with chopped parsley.