Best Corn Pudding Stuffed Tomatoes Recipes

Tomato and Corn Pudding image

Provided by Amberngriffinco

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick
salt and pepper
2 tablespoons olive oil
2 large onions, chopped
5 -7 ears fresh corn, kernels cut off cobs, about 4 Cups
2 large garlic cloves, minced
6 ounces fresh spinach, cleaned, dried and cut into thin strips
1 cup half-and-half (could use evaporated skim milk)
2 large eggs, plus
2 egg whites
1/4 teaspoon cayenne pepper
1 1/4 cups shredded havarti cheese or 1 1/4 cups gruyere cheese, divided use
5 tablespoons chopped fresh parsley or 5 tablespoons chives, divided use

Steps:

Heat oven to 350 degrees.
Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.

Nutrition Facts : Calories 142.2, Fat 7.2, SaturatedFat 2.5, Cholesterol 46.1, Sodium 62.5, Carbohydrate 16.2, Fiber 3, Sugar 4.7, Protein 5.7

Corn-Stuffed Tomatoes image

Provided by Kumquat the Cats fr

Categories Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 3/4 cups fresh corn kernels (about 2 large ears, scraped off cob)
1 cup cooked jasmine rice, cooled to room temperature
1/2 avocado, chopped
1/2 cup orange peppers (about 1/2 small pepper) or 1/2 cup yellow pepper, chopped (about 1/2 small pepper)
1/4 cup red onion, chopped
1 tablespoon olive oil
3 tablespoons cilantro, chopped
1 1/2 tablespoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cumin (or more to taste)
1 garlic clove, minced (or more to taste)
6 medium vine tomatoes

Steps:

In a large bowl, toss all ingredients together except for the tomatoes, and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.

Turmeric Sweet Corn-Stuffed Tomato with Puree of Brussels Sprouts image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/2 pound frozen corn
1 medium red onion, diced
1 tablespoon grapeseed oil
1 teaspoon turmeric
Salt and freshly ground black pepper
8 Brussels sprouts, tough outer leaves removed, halved
1 (6-to-8-ounce) package cauliflower florets, rinsed
2 cups low-sodium vegetable stock
4 tablespoons butter, cubed
Salt and freshly ground black pepper
4 vine ripened tomatoes
1 tablespoon fresh minced flat-leaf parsley

Steps:

Preheat oven to 375 degrees F.
For the stuffing: Spread corn and onion on a baking pan, toss with grapeseed oil to coat, and sprinkle with turmeric, salt and pepper. Roast until corn is tender, about 25 to 35 minutes. (Leave oven on to warm tomatoes after stuffing them.)
For the puree: While corn and onion are in oven, combine Brussels sprouts, cauliflower, and stock in a small but deep saucepot (you will be using an immersion blender). Cook until vegetables are soft and liquid is reduced by half. Puree using an immersion blender. Add cubed butter and season with salt and pepper, to taste. Set aside and keep warm.
For the tomatoes: Blanch tomatoes for 1 or 2 minutes in salted boiling water and slip off skins. Cut in half and remove seeds. Place on baking sheet and stuff with corn/onion mixture. Bake in oven until heated through, about 5 to 7 minutes.
Stir puree of Brussels sprouts and spoon onto plate. Place 2 halves of a stuffed tomato in center.
Sprinkle with minced parsley leaves.

Cornbread-Stuffed Tomatoes image

Provided by Manami

Time 50m

Yield 6 Tomatoes

Number Of Ingredients 12

5 slices thick sliced bacon, diced
6 large tomatoes
1/2 cup onion, diced
1 teaspoon garlic, minced
1 cup fresh corn kernels
6 ounces Baby Spinach
2 cups purchased cornbread, cubed
1 cup chopped tomato, pulp (reserved from tomatoes)
3/4 cup parmesan cheese, divided
1/4 cup thinly sliced fresh basil, leaved
reserved bacon
salt & freshly ground black pepper

Steps:

Preheat oven to 350ºF.
Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
Drain on paper towel-lined plates; pour off all but 2 T drippings.
Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
Heat the 2 T drippings in the same pan over medium heat.
Add the onion and garlic and sweat 3-4 minutes, or until tender.
Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
Bake 15-20 minutes or until heated through and tomatoes are tender.