Tomato-Corn Pudding

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

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  • Makes: 12 servings
  • Makes: 12 side-dish servings
  • Prep: 45 mins
  • Cool: 10 mins
  • Bake: 25 mins 350°F

Tomato-Corn Pudding

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Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Tomato-Corn Pudding)

  • Per serving:
  • 107 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g monounsaturated fat ),
  • 48 mg chol. ,
  • 204 mg sodium ,
  • 11 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 5 g pro.
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