corn-stuffed tomatoes

Name: Corn-Stuffed Tomatoes
Prep time: 20 min
Cook time: 30 min
Yield: 10
Cuisine: American
Ingredients: 5 medium tomatoes; 2 tablespoon(s) butter; 2 tablespoon(s) all-purpose flour; 1 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 1 cup(s) milk; 3 cup(s) frozen corn, cooked in salted water and drained; 1/2 cup(s) finely chopped green onion; 5 slice(s) bacon, cooked and crumbled

4 Pinches

virginia duncan

decatur, AR

Updated on May 30, 2015

With summer here I am always looking for new ways to use those nice garden veggies.

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prep time 20 Min

cook time 30 Min

method Bake

yield 10 serving(s)

Ingredients

5 medium tomatoes
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
3 cups frozen corn, cooked in salted water and drained
1/2 cup finely chopped green onion
5 slices bacon, cooked and crumbled

How To Make corn-stuffed tomatoes

Step 1

Cut tomatoes in half. Scoop out as much flesh as possible, invert on paper towels to drain.

Step 2

Melt butter in saucepan over med. low heat. Stir in flour, 1 tsp. salt, and 1/4 tsp. pepper. Cook until smooth and bubbly. Slowly pour in milk, stirring constantly. Increase heat to med. and continue cooking and stirring until mixture thickens (about 1 min.). Remove from heat.
Step 3

Stir in corn, green onion and bacon. Salt and pepper to taste.
Step 4

Fill each tomato half with corn mixture and place on baking sheet. Cover with aluminum foil and bake at 350 degrees for 25 to 30 minutes or just until heated through.
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