Cornbread-Stuffed Tomatoes

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Saute bacon in a saute pan over medium heat until crisp, 8-10 minutes.
3. 3
   Drain on paper towel-lined plates; pour off all but 2 T drippings.
4. 4
   Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
5. 5
   Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
6. 6
   Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
7. 7
   Heat the 2 T drippings in the same pan over medium heat.
8. 8
   Add the onion and garlic and sweat 3-4 minutes, or until tender.
9. 9
   Stir in the corn, cook 3-5 minutes, then add spinach; saute until it wilts, it wilts quickly and will fit in saute pan.
10. 10
    Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
11. 11
    Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
12. 12
    Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
13. 13
    Bake 15-20 minutes or until heated through and tomatoes are tender.