"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Pudding Stuffed Tomatoes Recipe

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This recipe for Corn Pudding Stuffed Tomatoes, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Zita Schneider
Added: Friday, August 28, 2009


8 medium to large tomatoes
1 tsp. salt divided
1/2 tsp pepper divided
2 TBL. flour
2 TBl. sugar
1/2 tsp. baking powder
2 eggs slightly beaten
1 Cup half & half
1 Cup whole kernel corn
2 TBL. butter melted
Minced fresh parsley

Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle inside of tomatoes with half of the salt and pepper. Invert on paper towel to drain. In large bowl, combine the flour, sugar, baking powder and remaining salt and pepper. Combine the eggs, cream, corn and butter; stir into the dry ingredients. Spoon into tomatoes. Place in a shallow baking dish. Bake uncovered at 350 for 40 minutes or until knife inserted near the center o corn pudding comes out clean. Sprinkle with parsley and serve.




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