Ingredients for Corn Stuffed Tomatoes
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How to Make Corn Stuffed Tomatoes
- Preheat oven to 350°F (175°C).
- Prepare the corn mixture: Melt 4 tablespoons of butter in a medium saucepan over low heat. Whisk in 1/4 cup of all-purpose flour to create a roux, cooking until smooth (about 1-2 minutes).
- Gradually whisk in 2 cups of milk, stirring constantly until the sauce thickens (about 2 minutes).
- Remove from heat and stir in 4 slices of cooked and crumbled bacon, 1/4 cup chopped green onions, and 1 cup of corn kernels. Season with salt and pepper to taste.
- Cut the tomatoes in half horizontally and gently scoop out the seeds and pulp.
- Fill each tomato half generously with the corn mixture.
- Arrange the stuffed tomatoes in a baking dish. Optional: Sprinkle with 1/4 cup grated Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the tomatoes are tender and the topping (if using) is golden brown.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
12g
Carbs
5g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Lunch Side Dishes Eggs Dairy Vegetables Oven Easy Potluck Dinner Party Holiday Event Dietary Christmas New Years Thanksgiving Low Sodium Low Cholesterol Low Calorie Healthy 2 Low In Something Corn To Go Equipment 3 Steps Or Less
