Corn-Stuffed Tomatoes

Preparation info

  • Difficulty

    Easy

  • Makes

    10

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Choose firm ripe tomatoes and tender corn; serve with chicken

Ingredients

  • 10 medium tomatoes
  • 4 c. cooked corn, or 2 (1 lb.) cans whole kernel corn, drained
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ c. melted butter or regular margarine

Method

  • Wash tomatoes, slice off tops, scoop out pulp. Combine pulp in bowl with remaining ingredients.
  • Stuff tomatoes with mixture. Place in greased muffin-pan cups. Bake in moderate oven (375°) about 20 minutes.