Corn Pudding Stuffed Tomatoes

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8 medium tomatoes

1 cup half-and-half cream

1/2 teaspoon pepper, divided

2 tablespoons butter or margarine, melted

1/2 teaspoon baking powder

1 cup whole kernel corn

2 tablespoons all-purpose flour

2 eggs, lightly beaten

1 teaspoon salt, divided

2 tablespoons sugar

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