Recipe: Baked Tomatoes with Corn Custard

BAKED TOMATOES WITH CORN CUSTARD

"Kate Zurschmeide of Great Country Farms in Bluemont, Virginia, says this is a versatile recipe that works equally well as a starter or a side dish. It also makes a good dish to serve for brunch or a light supper accompanied by salad greens and bread or muffins."

6 firm medium-large tomatoes
1 tablespoon butter
2 tablespoons finely chopped onion
2 tablespoons finely diced red bell pepper
1 egg
1/4 cup light cream
2 cups cooked corn or canned corn, drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 to 4 tablespoons grated Cheddar or Parmesan cheese

Preheat the oven to 400 degrees F and lightly spray a baking sheet with cooking oil.

Cut the tops off the tomatoes, scoop out the seeds and pulp, and turn them upside down on paper towels to drain.

Melt the butter in a small skillet over medium heat, add the onion and bell pepper, and saut for 2 minutes.

In a medium bowl, beat the egg and cream together, then stir in the corn, onion mixture, salt, and pepper. Spoon the mixture into the tomatoes and sprinkle the tops with the cheese. Arrange the tomatoes on the baking sheet.

Bake for 15 minutes, until the cheese has melted and the filling has set.

Makes 6 servings
Source: Corn by Olwen Woodier