Individual Corn Puddings With Field Greens

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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