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Bacon-Cornbread Stuffed Tomatoes




Source of Recipe


Sue Erickson


List of Ingredients




4 large tomatoes, about 3 1/2 pounds
12 ounces bacon, diced
1/2 cup chopped onions
2 teaspoons minced garlic
1 cup fresh or frozen corn
6 ounces Stove Top Cornbread Stuffing Mix
1 teaspoon Dry Mustard
2 tablespoons minced parsley
1 1/2 cups Kraft Classic Melts-Four Cheese, divided


Recipe



Preheat oven to 350 degrees.

Cut 1/2 inch from the stem end of each tomato and with a melon ball cutter scoop out and discard the seeds and pulp, leaving a 1/2 inch shell. Sprinkle shells with salt and let drain, inverted, on paper towels for 10 minutes.

In skillet, cook bacon until crisp. Drain on paper towels. Discard all but 2 tablespoons bacon drippings. Add onions and sauté 2-3 minutes. Stir in garlic and sauté 1-2 minutes. Add corn and set aside.

Prepare cornbread mix according to package directions. Stir in bacon, onion mixture, dry mustard, parsley and 1 cup cheese. Mix well; set aside.

Spoon bacon cornbread mixture into tomato shells and place in baking dish. Bake uncovered 15 minutes. Sprinkle remaining cheese over and bake until cheese is melted, about 5 to 6 minutes.

YIELD: 4 Servings