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    You are in: Home / Recipes / Corn Stuffed Tomatoes Recipe
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    Corn Stuffed Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Bergy's Note:

    This is such an attractive holiday dish. Lovely presentation. Parmesan on top browned tastes great but it detracts from the red, green and yellow colors. Looks good on a hot buffet

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    Units: US | Metric

    • 5 medium tomatoes, cut in half across,seeds removed,hollowed out,set up side down on paper towells to drain
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 cup milk (skim is OK)
    • salt and pepper
    • 4 slices bacon, chopped,fried crisp and drained on paper towel
    • 1/2 cup green onion, finely chopped
    • 3 cups frozen corn, cooked and well drained (or use equivelent canned niblets well drained)


    1. 1
      Make a white sauce by melting the butter over low heat, add the flour stirring to make a roux, cook until it is smooth slowly add the milk stirring all the while (medium heat) until you havea thickened sauce about 2 minutes Remove from heat and add bacon, green onion and corn, season to taste.
    2. 2
      Fill each tomato half and place in a baking dish, cover with foil and bake in a 350F oven for apprx30 minutes.

    Ratings & Reviews:

    • on November 28, 2002


      This was a hit for us on Thanksgiving. I prepared it as directed, but used skim milk in the sauce and didn't use the bacon. I may have overcooked them because I was trying to juggle oven space, but the combination of tomatoes and corn was really nice. I paired these with Bergy's peas n peppers recipe (number 44975, see my review on that one too) and the platter was really pretty with all the fall colors. Thanks for sharing!

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    • on December 20, 2008


      These are gorgeous! I followed Kittencal's lead and put some Parmesan cheese in the roux. I used turkey bacon (which I am not crazy about normally) and low fat milk so they were really very healthy. They make such a lovely presentation. My tomatoes were small and I cooked for 30 minutes. Another time, using small tomatoes I think I would cut that down a little because the tomatoes were softer than I would have liked. This goes on the make-again list!

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    • on October 12, 2008


      This is absolutely outstanding! I've tried variations on corn stuffed tomatoes before, but even though they were well drained, they came out soggy and unappealing. This was DELICIOUS and held together so well, you could pick it up and eat it with your fingers! I made this for company and got rave reviews. And it was easy, too! The only change I made was to make the roux with the bacon fat instead of butter. Thank you, Bergy!

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    Read All Reviews (4)


    Nutritional Facts for Corn Stuffed Tomatoes

    Serving Size: 1 (148 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 112.5
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 2.5 g
    Cholesterol 11.7 mg
    Sodium 64.2 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 2.1 g
    Sugars 1.7 g
    Protein 3.4 g

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