Baked Corn and Tomatoes

Submitted by Tebo3759

"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."

 

• Ready In: 50mins
• Ingredients: 6
• Serves: 6

ingredients

• 2 (12 ounce) cans kernel corn, drained
• 1 cups tomatoes, peeled and chopped or (28 ounce) can tomatoes
• 1 teaspoon sugar
• salt and pepper
• 1 cup fresh breadcrumb
• 2 tablespoons butter or 2 tablespoons margarine, melted

directions

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

Reviews

[Ryan P.]

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!

 

[*Parsley*]

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!

 

[Bobtail]

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!