Corn and Tomato Bake
Corn and Tomatoes Recipe is baked with a bread crumb and butter topping.
See Also
Cheese Corn Custard
Skillet Corn Medley
Cheesy Corn Pie
Combine corn and tomatoes with salt, pepper, and sugar; pour all into a greased baking dish. Sprinkle the bread crumbs over mixture and dot with the butter. Bake in a 350° oven for 30 minutes.
Baked corn and tomatoes recipe serves 4.
Stewed Corn and Tomatoes
Corn and Tomatoes with Bacon
Scalloped Corn and Tomatoes
Corn Salad with Tomatoes
Okra with Corn and Tomatoes
Green Chile with Corn and Tomatoes
Ground Beef with Corn and Tomatoes
Corn and Tomato Relish
Ham and Corn Casserole
Shoepeg Corn Casserole
Tomato Recipes
Corn Recipe Index
Side Dish Casseroles
Salsa Recipes
Vegetable Dishes
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
See Also
Cheese Corn Custard
Skillet Corn Medley
Cheesy Corn Pie
Ingredients
- 2 cups cooked corn kernels
- 2 cups chopped tomatoes
- 1 teaspoon salt
- pepper
- 1 teaspoon sugar
- 1 cup fresh bread crumbs
- 2 tablespoons butter
- Prep Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 30 minutes
Preparation
Combine corn and tomatoes with salt, pepper, and sugar; pour all into a greased baking dish. Sprinkle the bread crumbs over mixture and dot with the butter. Bake in a 350° oven for 30 minutes.
Baked corn and tomatoes recipe serves 4.
Stewed Corn and Tomatoes
Corn and Tomatoes with Bacon
Scalloped Corn and Tomatoes
Corn Salad with Tomatoes
Okra with Corn and Tomatoes
Green Chile with Corn and Tomatoes
Ground Beef with Corn and Tomatoes
Corn and Tomato Relish
Ham and Corn Casserole
Shoepeg Corn Casserole
Tomato Recipes
Corn Recipe Index
Side Dish Casseroles
Salsa Recipes
Vegetable Dishes
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter