Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 Baked Corn and Tomatoes 2 cups cooked corn (fresh or canned) 2 cups tomatoes (fresh or canned) 1 teaspoon salt 1 teaspoon sugar (or sweetener of choice) 1 cup fresh bread crumbs, gluten free 3 tablespoons olive oil Mix seasonings with the corn and tomatoes and pour all into a greased baking dish. Spread the crumbs over the top, drizzle them with the olive oil, and bake in a moderate oven for one-half hour. Quote Link to comment Share on other sites More sharing options...
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