Tomatoes With Corn Pudding
A delightful combination of ripe tomatoes and sweet corn pudding, offering a savory and slightly sweet flavor profile perfect for summer dinners or special gatherings.
Ingredients
Instructions
- Core the tomatoes and scoop out the seeds and pulp.
- Sprinkle the tomato shells with salt and pepper.
- Invert the shells on paper towels and drain for 20 minutes.
- In a mixing bowl, beat the eggs.
- Add flour, sugar, and baking powder to the eggs and mix well.
- Stir in the half and half, corn kernels, and melted butter.
- Pour the mixture into the prepared tomato shells.
- Bake until the pudding is set and golden on top (baking time not specified).
Tips & Substitutions
To enhance flavor, consider adding herbs like basil or thyme to the corn pudding mixture. If fresh corn isn't available, you can use frozen corn, just ensure it's thawed and drained. For a richer taste, substitute half-and-half with heavy cream. To prevent sogginess, make sure to drain the tomato shells thoroughly before filling them.
Serving Suggestions
Serve these tomatoes warm as a delightful appetizer or side dish. They pair perfectly with a simple green salad or grilled meats for a complete meal. Consider garnishing with fresh herbs for added color and flavor. For a sweet finish, browse more vegetarian recipes like Marvalyn'S Bread Pudding to complete your dinner.
Storage & Reheating
Leftover corn pudding stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it can lead to a soggy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tomatoes With Corn Pudding contains roughly 649 calories, with 3g protein, 26g carbohydrates, and 61g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2252mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the corn pudding mixture and fill the tomato shells a few hours in advance. Store them in the refrigerator until you're ready to bake. Just ensure to let them come to room temperature before baking for even cooking.
What other vegetables can I use in the filling?
You can customize the filling by adding diced bell peppers, zucchini, or even sautéed onions for extra flavor and texture. Just be sure to chop them finely and pre-cook if necessary to ensure they soften during baking.
Can I substitute eggs in this recipe?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until gel-like) for each egg. This will alter the texture slightly but still yield a tasty result.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).