Slice tops off tomatoes and discard. Scoop out pulp and seeds. Sprinkle shells with salt and pepper. Invert onto paper towels. Drain 20 minutes. Preheat oven to 350°F. Oil muffin tin. Beat eggs to blend in medium bowl. Mix in flour, sugar and baking powder. Blend in half and half. Stir in corn and butter. Season with salt and pepper. Spoon into tomatoes. Arrange in prepared tin. Bake until custard is puffed, lightly browned and firm to touch, about 45 minutes. Garnish with parsley and serve immediately. Variation: Chopped cooked bacon and/or grated cheese can be added to corn pudding before spooning into tomatoes. veg 2