Corn Stuffed Tomato Cups
Corn Stuffed Tomato Cups is an moderately easy dinner. Made with 6 small tomatoes, 1 can creamed corn (or 1/2 creamed and 1/2 whole kernel), 1/2 c. soft bread crumbs, 1 tbsp. parsley, chopped and 1 chopped onion, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Scoop out centers of tomatoes.
Heat butter in skillet.
Add corn, onion, pepper, salt and bread crumbs, then stir mixture.
Cook together 5 minutes.
Use the mixture to stuff the tomatoes.
Put in greased pan and cook in 400Β° oven for 40 minutes or until tender.
Baste about 3 times with butter to which a little water has been added.
Serve with steak or hamburgers or Mexican food.
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