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Corn-Stuffed Tomatoes

10 medium tomatoes

2 (14-ounce) cans sweet corn

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup melted butter

1. Slice tops off tomatoes, scoop out pulp.
2. Combine pulp in bowl with remaining ingredients.
3. Stuff tomatoes with mixture.
4. Place in greased muffin pan cups.
5. Bake at 375 degress F about 20 minutes.

Makes 10 servings.

Recipe provided courtesy of The Canned Vegetable Council.