4 large, ripe tomatoes
2 cups crumbled cornbread (I used a box of Jiffy Mix with about 1 tablespoon sugar)
1/2 cup mayonnaise
6 - 8 slices bacon, cooked until crisp and crumbled
1/3 cup chopped onion
1 teaspoon thyme
Salt and pepper
Preheat oven to 350°.
Lightly grease a baking dish which 8 tomato halves will comfortably fit
Half the tomatoes with serrated or very sharp knife using a spoon, carefully scoop out the pulp and reserve, being careful not to pierce the tomato cup
Combine the tomato pulp, cornbread, mayonnaise, bacon, onion and thyme. Season with salt and pepper to taste
Bake until heated through (about 30 - 40 minutes)
(2008 Cookbook)
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