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Cornbread-Stuffed Tomatoes

Created by jclawson, Thursday, 02 December 2010


This is a salad and a starchy side dish all in one. Add a green vegetable, meat from the skillet or grill, and dessert to round out the meal. Bake a pan of cornbread for breakfast and save the leftovers for this recipe.


At a glance
4 ripe tomatoes
2 cups crumbled cornbread
1/2-cup mayonnaise or sour cream
2 tablespoons cooked, crumbled bacon (no imitations)
Small sweet onion, finely diced


Cut the tops off the tomatoes, scoop out the pulp, and turn them upside down on paper towels to drain. Toss together the cornbread, mayonnaise or sour cream, bacon, and onion and pile the mixture into the tomatoes. Serve at once. If you prefer a warm dish, microwave on high for 30 seconds per tomato, or just enough to heat through.

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