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Tomato-Topped Corn and Feta Casserole

Recipes by Sheri Castle of The New Southern Garden Cookbook
  • 75 minutes
  • Serves 8

INGREDIENTS

1 pint

Cherry or grape tomatoes, whole

3 cloves

Garlic

4 tsp

Marjoram, fresh

6

ears Sweet corn, fresh

6

Eggs

1 tbsp

Dijon-style mustard, stone ground

1/2 cup

Kalamata olives, pitted

1/2 tsp

Black pepper, freshly ground

1

Black pepper, Freshly ground

1/2 tsp

Salt

1

Salt

2 tbsp

Olive oil

1

1-inch cubes White bread, country-style

4 oz

Feta cheese

1 cup

Half-and-half or light cream