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Cornbread-Stuffed Tomatoes

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


  • 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

How to Make It

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

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