Baked Corn and Tomatoes

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 6
  • About This Recipe

    “This is an economical and colourful side dish. Goes well with mashed potatoes and most meat. Can corn can be substituted with 3 cups frozen corn.”


  • 2 (12ounce) cans kernel corn, drained
  • 2cups tomatoes, peeled and chopped or 1 (28ounce) cans tomatoes
  • 1teaspoonsugar
  • salt and pepper
  • 1cupfresh breadcrumb
  • 2tablespoons butter or 2tablespoonsmargarine, melted
  • Directions

  • Mix corn, tomatoes, sugar, salt and pepper in an 8″ square greased dish.
  • Toss bread crumbs with melted butter.
  • Spread over veggies.
  • Bake@ 350 degrees F.
  • for 35 to 40 minutes or until topping is browned and veggies heated through.
  • Reviews

  • “Wonderful and easy.I used frozen corn and fresh homegrown tomatoes for this.The only thing that I added was two cloves of minced garlic.(Gotta have garlic with fresh tomatoes!) Loved the buttery crumb topping.Thanx!”

  • “What a great simple recipe!DH and I loved this.I used canned tomatoes,canned corn and seasoned breadcrumbs as I had no bread to make fresh breadcrumbs.I believe I would prefer either the fresh breadcrumbs or unseasoned breadcrumbs.However, it was still delicious. This has a sweetness from the corn and tang from the tomatoes. Thanks Tebo!”