Corn Stuffed Tomato Cups
9 ingredients
1 steps
Ingredients
- 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
- 1 chopped onion
- 3 Tbsp. chopped green pepper
- 1/2 tsp. salt
- 1/4 tsp. celery salt
- 3 Tbsp. butter
Directions
-
1Scoop 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 400° 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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