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    Bacon-Cornbread Stuffed Tomatoes


    Source of Recipe


    the web

    List of Ingredients




    4 large tomatoes, about 3 1/2 pounds
    12 ounces Nueske’s 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 Colman’s 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.




    4 servings


 

 

 


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