Baked Corn and Tomatoes

"This is an economical and colourful side dish. Goes well with mashed potatoes and most meat. Can corn can be substituted with 3 cups frozen corn."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
50mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
  • Toss bread crumbs with melted butter.
  • Spread over veggies.
  • Bake@ 350 degrees F.
  • for 35 to 40 minutes or until topping is browned and veggies heated through.

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Reviews

  1. We used fresh sweet corn and tomatoes from the garden. Added a little garlic, as suggested by others. We only had panko italian bread crumbs, but they worked really well. We sprinkled a little parmesan cheese on top after baking. So good! Will definitely make this again!
     
  2. Wonderful and easy. I used frozen corn and fresh homegrown tomatoes for this. The only thing that I added was two cloves of minced garlic. (Gotta have garlic with fresh tomatoes!) Loved the buttery crumb topping. Thanx!
     
  3. What a great simple recipe! DH and I loved this. I used canned tomatoes, canned corn and seasoned breadcrumbs as I had no bread to make fresh breadcrumbs. I believe I would prefer either the fresh breadcrumbs or unseasoned breadcrumbs. However, it was still delicious. This has a sweetness from the corn and tang from the tomatoes. Thanks Tebo!
     
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RECIPE SUBMITTED BY

I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
 
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