Ingredients Jump to Instructions ↓

  1. 8 medium tomatoes

  2. 1 teaspoon salt, divided

  3. 1/2 teaspoon pepper, divided

  4. 2 tablespoons all-purpose flour

  5. 2 tablespoons sugar

  6. 1/2 teaspoon baking powder

  7. 2 eggs, lightly beaten

  8. 1 cup half-and-half cream

  9. 1 cup whole kernel corn

  10. 2 tablespoons butter, melted Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle inside of tomatoes with half of the salt and pepper. Invert on paper towels to drain. In a large bowl, combine the flour, sugar, baking powder and remaining salt and pepper. Combine the eggs, cream, corn and butter; stir into dry ingredients. Spoon into tomatoes. Place in a shallow baking dish. Bake, uncovered, at 350° for 38-40 minutes or until a knife inserted near the center of corn pudding comes out clean. Sprinkle with parsley. Yield: 8 servings.


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