Tomato Cups with Corn Cream Filling Recipe ingredients

To prepare this Tomato Cups with Corn Cream Filling Recipe, first remove the pulp from twelve ears of sweet corn, season delicately with salt and pepper, add a beaten egg, and if the pulp is dry add a tablespoon of cream to each cup of pulp. Wash and wipe a dozen tomatoes, cut a slice from the stem end and with a teaspoon remove the greater portion of the pulp; dust lightly with pepper and salt and fill with the corn, cover with bread crumbs, dot with butter and bake until the tomatoes are soft and of a rich brown color. Remove carefully to mounds of buttered toast and serve either as an entree or as the main dish at a simple family luncheon.