Cornbread-Stuffed Tomatoes

Remove tomato pulp from the shells easily with a grapefruit spoon.

Yield: Makes 4 servings
Recipe from Southern Living

More From Southern Living


  • 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


  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.
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