Cornbread-Stuffed Tomatoes

Southern Living
Remove tomato pulp from the shells easily with a grapefruit spoon.
Makes 4 servings


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4 ripe tomatoes
2 cups crumbled cornbread
1/2 cup mayonnaise
4 to 6 bacon slices, cooked and crumbled
3 to 4 green onions, chopped
Salt and pepper to taste


Remove tomato cores; scoop out pulp, and place in a bowl, leaving shells in tact.

Stir together tomato pulp, cornbread, and remaining ingredients. Spoon mixture into tomato shells.

Created date

August 2002