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1
Preheat oven to 350u00b0F.
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2
Saute bacon in a saute pan over medium heat until crisp, 8-10 minutes.
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3
Drain on paper towel-lined plates; pour off all but 2 T drippings.
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4
Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
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5
Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
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6
Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
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7
Heat the 2 T drippings in the same pan over medium heat.
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8
Add the onion and garlic and sweat 3-4 minutes, or until tender.
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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.
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10
Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
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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.
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12
Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
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13
Bake 15-20 minutes or until heated through and tomatoes are tender.
