Ingredients
- Butter, for ramekins
- 1 tablespoon sherry wine vinegar
- 3/4 teaspoon Dijon mustard
- 3 tablespoons olive or walnut oil
- 2 boxes (10 oz. each) frozen corn kernels, thawed
- 2 tablespoons sugar
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1-3/4 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- 1/4 heaping teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 6 tablespoons chopped fresh chives, plus additional whole chives for garnish
- 8 cups assorted salad greens, rinsed and dried
Description
The Corn And Egg Casseroles Are Served With A Light Green Salad In This Simple Dinner.
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