Title: Corn Stuffed Tomatoes
Categories: Vegetable Side dish
Yield: 10 Servings

5	md	Tomatoes
2	tb	Butter
2	tb	Flour
1	ts	Salt
1/4	ts	Black pepper, ground
1	c	Milk
5	sl	Bacon; cooked & crumbled
1/2	c	Green onions; finely chopped
3	c	Corn, frozen; cooked

Cut tomatoes in half. Scoop out as much flesh as possible, invert on paper towels, and drain.

Preheat oven to 350 F. Melt butter in saucepan over medium low heat. Stir in flour, salt, and pepper. Continue cooking until mixture is smooth and bubbly. Slowly pour in milk, stirring constantly. Increase heat to medium and continue cooking and stirring until mixture thickens, about 1 minute. Remove from heat and stir in bacon, green onion, and corn. Salt and pepper to taste. Fill each tomato half with corn mixture and place on baking sheet. Cover with aluminum foil and bake 25-30 minutes, until just heated through.

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