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Recipe : Entry # 4007
Name
Nancie Allen
Recipe Title
Corn Stuffed Tomatoes
Recipe Theme
Appetizers
Cooperative
Franklin EC
Ingredients
4 cups cooked corn or 2, 15-ounce cans whole kernel corn, drained<br />1 teaspoon salt<br />
Directions
Wash tomatoes, slice off tops and scoop out pulp. Combine pulp in bowl with remaining ingredients. Stuff tomatoes with mixture. Place in greased muffin tin and bake at 375 degrees for about 20 minutes