2 eggs
1 can (17 oz.) creamed corn
2/3 c. milk
2 tbsp. cold butter, cut in sm. pieces
1/2 c. crushed saltines (12)
1/4 tsp. each salt and pepper

Beat eggs until frothy and stir in remaining ingredients. Turn into greased 1 quart casserole and bake 1 hour in a 350 degree oven or until knife comes out clean from center. Garnish with cherry tomatoes and parsley.