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Recipe Instructions
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Bacon-Cornbread Stuffed Tomatoes
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 Coleman's Dry Mustard
- 2 tablespoons minced parsley
- 1 1/2 cups Kraft Classic Melts- Four Cheese, divided
Directions
Preheat oven to 350 F.
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 saute 2 to 3 minutes. Stir in garlic and saute 1 to 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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