Tomatoes Stuffed with Corn Pudding Recipe
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.
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.
Chef
