Tomatoes stuffed with Bacon and Corn bread

Tomatoes Stuffed With Bacon And Corn Bread Recipe

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Lynnda Cloutier


These are great in the summer when made with really ripe home grown tomatoes, but you can make them with supermarket tomatoes also. Play around with the seasonings. Use different herbs to taste, like parsley or my favorite, basil. Add some freshly grated Parm for a tasty zing. Source: unknown

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20 Min
20 Min


4 large ripe tomatoes
2 cups crumbled corn bread
1/2 cup mayonnaise
6 slices bacon, cooked til crisp and crumbled
2 scallions, chopped
2 sprigs fresh thyme, leaves chopped
coarse salt and freshly ground black pepper


1Preheat oven to 350. Coat baking dish with nonstick cooking spray.
2Halve tomatoes horizontally with serrated knife. Using a spoon, carefully scoop out pulp and reserve.
3Mix tomato pulp, corn bread, mayonnaise, bacon, scallions and thyme in medium bowl. Season with salt and pepper to taste.
4Spoon corn bread mixture into tomato shells. transfer stuffed tomatoes in single layer to prepared baking dish. Bake til heated through, about 20 minutes. serve. Serves 8
Source: Home Plate Cooking

About Tomatoes stuffed with Bacon and Corn bread

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American