Creamy corn baked inside a tomato makes for a pretty side dish that is also filling.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cut a 1/4-inch slice off the stem end of tomatoes. Using a spoon, scoop out the pulp of each tomato, leaving about a 1/4-inch shell. Sprinkle cavities with salt and black pepper. Turn upside down on a paper towel-lined baking sheet to drain; let stand for 30 minutes. Meanwhile, lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside.

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  • Preheat oven to 350 degree F. In a medium bowl use a whisk or fork to combine the sour cream, milk, eggs, and melted butter. Using the whisk or fork, mix in the crackers, flour, sugar, baking powder, and 1/4 teaspoon salt until smooth. Stir in corn and onion. Place tomatoes, cut sides up, in the prepared muffin cups. Fill each with about 3 tablespoons of the corn mixture. Sprinkle each with some cheese.

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  • Bake, uncovered, for 25 to 30 minutes or until filling is puffed and set. Remove from oven; cool in pan on a wire rack for 10 minutes. Remove from cups using a large spoon. Serve warm. If desired, trim with fresh dill sprigs. Makes 12 side-dish servings.

Nutrition Facts

107 calories; 5 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 48 mg cholesterol; 204 mg sodium. 320 mg potassium; 11 g carbohydrates; 2 g fiber; 6 g sugar; 5 g protein; 826 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

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