Escalloped Corn and Tomatoes | Midwest Living

Escalloped Corn and Tomatoes

Escalloped Corn and Tomatoes

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  • Makes: 8 servings
  • Prep 15 mins
  • Bake 30 mins

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Living History Farms is a working agricultural museum that celebrates 300 years of farming with exhibits and hands-on experiences in Urbandale, a Des Moines suburb. Some of the displays communicate how convenience foods have changed our lives, and how scientists constantly brainstorm new uses for Iowa's bumper crops. This recipe for Escalloped Corn and Tomatoes takes advantage of two of those crops -- sweet corn and tomatoes.


  • 2 14 1/2 - ounce can whole tomatoes, drained and cut up
  • 1 8 3/4 - ounce can whole kernel corn, drained
  • 1 8 1/4 - ounce can cream-style corn
  • 2 slightly beaten eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup butter or margarine
  • 1 cup finely chopped onion
  • 1 clove garlic, minced
  • 3 cups soft bread crumbs
  • 1/2 cup grated Parmesan cheese


  1. In a large bowl, combine tomatoes, corn, cream-style corn, eggs, flour, sugar, pepper, and salt. Transfer to a 12x7-1/2x2-inch baking dish. Set aside.
  2. In a medium saucepan, melt butter. Add the onion and garlic. Cook until onion is tender but not brown.
  3. In a large bowl, combine bread crumbs and Parmesan cheese. Add onion mixture; toss to combine. Sprinkle bread crumb mixture over the tomato mixture.
  4. Bake in a 350 degree F oven 30 minutes or until a knife inserted near the center comes out clean. Makes 8 servings.

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