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    You are in: Home / Recipes / Baked Corn and Tomatoes Recipe
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    Baked Corn and Tomatoes

    Baked Corn and Tomatoes. Photo by *Parsley*

    1/1 Photo of Baked Corn and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Tebo's Note:

    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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    Units: US | Metric


    1. 1
      Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
    2. 2
      Toss bread crumbs with melted butter.
    3. 3
      Spread over veggies.
    4. 4
      Bake@ 350 degrees F.
    5. 5
      for 35 to 40 minutes or until topping is browned and veggies heated through.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on August 20, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Corn and Tomatoes

    Serving Size: 1 (196 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 209.2
    Calories from Fat 48
    Total Fat 5.4 g
    Saturated Fat 2.7 g
    Cholesterol 10.1 mg
    Sodium 446.3 mg
    Total Carbohydrate 38.1 g
    Dietary Fiber 4.2 g
    Sugars 6.9 g
    Protein 6.0 g

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