Scalloped Corn and Tomatoes – Bobbi Cupboard

2 – 14 1/2 cans tomatoes, drained & chopped
1 – 15 1/4 oz. can whole kernel corn, drained
1 – 14 3/4 oz. cream style corn
2 eggs slightly beaten
1/4 cup flour

- 1/2 to 1 tsp. pepper
- 2 tsp. sugar
- 1 med. onion, finely chopped
- 1/2 tsp. garlic powder
- 1/3 cup butter
- 4 cups soft bread crumbs
- 1/2 cup grated Parmesan cheese

Combine all ingredients. Bake at 350° for 40 (?) minutes.