Friday, January 8, 2016

Meat-free Friday–Creamed Corn-Stuffed Tomatoes

Here’s a crowd-pleaser I adapted from Lighten up, Y’all, Classic Southern Recipes made Healthy and Wholesome by Virginia Willis.  I played with the amounts of various ingredients and found the recipe to be very forgiving.



  • 6 medium tomatoes
  • 2 tsp olive oil
  • scraped kernels from 4 ears of fresh sweet corn, or 2 cups of frozen or canned kernels
  • 1 poblano chile, cored, seeded and chopped
  • salt and pepper to taste
  • 3 tblsp parmesan cheese
  • 1 tsp fresh chopped thyme
  • 1/4 cup italian bread crumbs


  1. Preheat oven to 350 degrees F
  2. To prepare tomatoes, slice off the tops, remove the cores, and hollow out the shells.  Keep the pulp and squeeze with your hands or a spoon.
  3. To make the filling:  Heat the oil in a skillet and add corn, poblano pepper, and salt and pepper.  Cook until the corn is tender.  Add the tomato pulp and cook for about 5 minutes.  Add the cheese and thyme.
  4. Arrange the tomato shells in a casserole dish and fill with the filling.  Sprinkle with breadcrumbs.
  5. Bake for about 25 minutes or until the topping is golden and tomatoes are tender.  Be careful when serving – the tomatoes get pretty soft!


No comments:

Post a Comment