Baked Tomatoes and Corn
10 large, ripe tomatoes
10 cups corn kernels, scraped from about 2 dozen young and tender ears
1 cup unsalted butter, melted (2 sticks)
Salt and pepper to taste
1/2 teaspoon ground nutmeg
1 cup whipping cream (or chicken broth)
2 cups fine bread crumbs
Preheat oven to 400° F.
Plunge tomatoes into boiling water for 30 seconds, then slip off the skins. Core
and slice tomatoes. Line a 3-quart baking pan with the slices. Spread some corn
over the tomatoes.
Mix together butter, salt, pepper and nutmeg, drizzling some over the tomatoes.
Continue layering until corn and tomatoes are used up, but save a little of the
butter mixture for the top.
Pour cream or broth evenly over layers, then sprinkle bread crumbs over the top
and drizzle with remaining butter mixture.
Bake for 30 minutes or until crumbs are brown and the casserole is bubbling.
Makes 12 hearty servings