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Corn Pudding Stuffed Tomatoes

Rated as 3.83 out of 5 Stars

"I use tomatoes and sweet corn harvested fresh from my garden to make this tasty - and attractive - side dish."
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55 m servings
Original recipe yields 8 servings


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  1. Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle inside of tomatoes with half of the salt and pepper. Invert on paper towels to drain.
  2. In a large bowl, combine the flour, sugar, baking powder and remaining salt and pepper. Combine the eggs, cream, corn and butter; stir into dry ingredients. Spoon into tomatoes. Place in a shallow baking dish. Bake, uncovered, at 350 degrees F for 38-40 minutes or until a knife inserted near the center of corn pudding comes out clean. Sprinkle with parsley.


Read all reviews 5
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Tasty, especially those in which New Mexican green chile were added. Next time I'll add a little more flour (1/2 Tblsp ?) to capture the tiny bit of juice that ran out. I made it with fresh corn...

These were wonderful. I used frozen corn; otherwise didn't change a thing. They took me longer than the 15 minute prep time (perhaps 1/2 hour) but they made for a great presentation and were wel...

This is a nice twist on stuffed tomatoes. Make sure to salt to tomatoes generously before adding corn pudding.

Iam sorry we did not care for these

I did not care for the texture of the baked tomatoes. Corn filling was great! I would HIGHLY recommend only using fresh, home grown (or farmers market) tomatoes. Skip the hot-house ones from the...