Baked Corn and Tomatoes Baked Corn and Tomatoes

Author: Canadian Living

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.

  • Portion size 6 servings


  • 2 cans corn kernels
  • 2 cups chopped peeled tomatoes (or 1 can 28 oz/796 mL, drained and chopped)
  • 1 teaspoon granulated sugar
  • salt
  • pepper
  • 1 cup fresh bread crumbs
  • 2 tablespoons margarine melted
  • 2 tablespoons butter melted


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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Baked Corn and Tomatoes