Scalloped Corn - cooking recipe

Ingredients

2 eggs
1 (17 oz.) can cream-style corn
2/3 c. milk
2 Tbsp. margarine, cut in small pieces
1/2 c. crumbled saltines (about 12)
cherry tomatoes
fresh parsley

Preparation

In bowl beat eggs until frothy.
Stir in remaining ingredients except tomatoes and parsley until well blended.
Turn into 1-quart greased casserole.
Bake in preheated oven (350\u00b0) 1 hour or until knife inserted comes out clean.
Garnish with tomatoes and parsley.