Baked Corn and Tomatoes
17 people added this to their Recipe Box
This colorful dish is great with mashed potatoes and meat patties or sausages. You can substitute 3 cups (750 mL) frozen niblets for the canned.
Servings: 6
Ingredients:
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2 cans (each 12 oz/341 mL) corn kernels
2 cups (500 mL) chopped peeled tomatoes (or 1 can 28 oz/796 mL, drained and chopped)
1 tsp (5 mL) granulated sugar
salt and pepper
1 cup (250 mL) fresh bread crumbs
2 tbsp (25 mL) margarine or butter, melted
Preparation:
In greased 8-inch (2 L) square baking dish, mix corn, tomatoes, sugar, and salt and pepper to taste.
Toss bread crumbs with margarine; spread over vegetables. Bake in 350°F (180°C) oven for 35 to 40 minutes or until topping is browned and vegetables are heated through.
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