2 tbsp. butter or margarine
1 tbsp. flour
1/2 cup milk
2 eggs, slightly beaten
1 can cream style corn
Salt and pepper to taste
4 firm tomatoes (for garnish)
Saute onions in butter till limp. Blend in the flour. Add milk gradually, stirring constantly till smooth and thick. Stir slowly into beaten eggs. Add corn; season. Wash and core tomatoes. Cut 3 times across blossom end to within 3/4 in. of stem end. Place in shallow 1 1/2 qt. baking dish and open segments. Pour corn mixture around tomatoes. Place dish in pan of hot water and bake in moderate oven (350˚F) about 40 minutes. Garnish with parsley if desired. Serves 6.
NOTE: This recipe originally came from 1948 advertising. In 1948 an average can was about 20 ounces. Today it is about 16 ounces. You might want to adjust the diference.