Corn Stuffed Tomato Cups - cooking recipe

Ingredients

6 small tomatoes
1 can creamed corn (or 1/2 creamed and 1/2 whole kernel)
1/2 c. soft bread crumbs
1 Tbsp. parsley, chopped
1 chopped onion
3 Tbsp. chopped green pepper
1/2 tsp. salt
1/4 tsp. celery salt
3 Tbsp. butter

Preparation

Scoop out centers of tomatoes. Heat butter in skillet. Add corn, onion, pepper, salt and bread crumbs, then stir mixture. Cook together 5 minutes. Use the mixture to stuff the tomatoes. Put in greased pan and cook in 400\u00b0 oven for 40 minutes or until tender. Baste about 3 times with butter to which a little water has been added. Serve with steak or hamburgers or Mexican food.