8 med. tomatoes
Salt and pepper

Slice off top of tomatoes and scoop out, leaving shell. Sprinkle with salt and pepper and invert.

PUDDING FILLING:

2 eggs, room temperature
2 tbsp. flour
2 tbsp. sugar
1/2 tsp. baking powder
1 c. Half and Half
1 c. whole kernel corn
1/4 stick of butter, melted
minced fresh parsley

Preheat oven to 350 degrees. Oil muffin tins.

Beat eggs. Mix in flour, sugar, baking powder and blend in Half and Half. Stir in butter and corn, season with salt and pepper. Spoon into tomatoes, place tomatoes in muffin tins. Bake until custard is puffed, lightly browned and firm to touch, about 45 minutes. Garnish with parsley and serve immediately.

Cheese or chopped cooked bacon can be added to custard.