8 tomatoes
2 eggs
2 tbsp. flour
2 tbsp. sugar
1/2 tsp. baking powder
1 c. half and half
1 c. kernels
2 tbsp. melted butter (1/2 stick)

Slice tops off tomatoes, scoop out pulp and drain. Sprinkle with salt and pepper.

Preheat oven to 350 degrees. Oil a pan just large enough for the tomatoes to fit. Beat eggs, add flour, sugar and baking powder. Blend in half and half, corn and butter. Season with salt and pepper. Spoon into tomatoes. Arrange in pan with sides touching. Bake at 350 degrees for 45 minutes. Corn pudding will be firm to touch and browned. To serve as a main dish, add diced ham and shredded cheese.