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Tomatoes Stuffed With Corn Pudding

Mexican.Chef's picture
Ingredients
  Tomatoes 8 Medium
  Salt and pepper 1
  Parsley 1 , chopped
  Eggs 2 (room temperature)
  Flour 2 Tablespoon
  Sugar 1 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Half and half 1 Cup (16 tbs)
  Corn kernels 1 Cup (16 tbs)
  Butter 2 Tablespoon, melted
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (16 votes)