2 eggs
1 (17 oz.) can cream style corn
2/3 c. milk
2 tbsp. cold butter, cut in sm. pieces
1/2 c. crushed saltines (approximately 12)
1/4 tsp. salt
1/4 tsp. pepper
Cherry tomato and parsley (optional)

In bowl, beat eggs until frothy. Stir in remaining ingredients, except garnish, until well blended. Turn into greased 1 quart casserole. Bake in preheated oven over 1 hour or until knife inserted in center comes out clean. Garnish with tomato and parsley. Makes 4 servings.