Cornbread-Stuffed Tomatoes

• 5 slices thick sliced bacon, diced
• 6 large tomatoes
• 1/2 cup onion, diced
• 1 teaspoon garlic, minced
• 1 cup fresh corn kernels
• 6 ounces Baby Spinach
• 2 cups purchased cornbread, cubed
• 1 cup chopped tomato, pulp (reserved from tomatoes)
• 3/4 cup parmesan cheese, divided
• 1/4 cup thinly sliced fresh basil, leaved
• reserved bacon
• salt & freshly ground black pepper

1. Preheat oven to 350u0b0F.
2. Saute bacon in a saute pan over medium heat until crisp, 8-10 minutes.
3. Drain on paper towel-lined plates; pour off all but 2 T drippings.
4. Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
5. Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
6. Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
7. Heat the 2 T drippings in the same pan over medium heat.
8. Add the onion and garlic and sweat 3-4 minutes, or until tender.
9. Stir in the corn, cook 3-5 minutes, then add spinach; saute until it wilts, it wilts quickly and will fit in saute pan.
10. Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
11. Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
12. Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
13. Bake 15-20 minutes or until heated through and tomatoes are tender.

bacon, tomatoes, onion, garlic, fresh corn kernels, spinach, purchased cornbread, tomato, parmesan cheese, fresh basil, bacon, salt

Taken from www.food.com/recipe/cornbread-stuffed-tomatoes-245496 (may not work)