Tomato-Topped Corn and Feta Casserole

Prep time: 20 min   |    Cook time: 60 min   |   Ready In: 80 min


  • 6 ears of corn, shucked

  • 6 eggs

  • 1 cup half-and half or light cream

  • 3 garlic clove, minced

  • 1 teaspoon fresh marjoram, snipped

  • salt & pepper

  • 1 tablespoon dijon mustard

  • 4 cups stale white bread, cut into one inch cubes

  • 2 tablespoons olive oil

  • 1/2 cup kalamata olives, pitted & chopped

  • 4 oz. crumbled feta cheese

  • 1 pint cherry tomatoes

  • 1 tablespoon fresh marjoram, snipped

Preheat oven to 350 degrees.

Grease a large baking dish. Cut corn kernels from cobs, set aside.

In a large bowl, whisk together eggs, cream, garlic, a teaspoon of marjoram, 1/2 teaspoon salt, 1/2 teaspoon pepper and mustard. Stir in the bread cubes. Set aside.

In a large skillet, heat 1 tablespoon of the olive oil over medium high. Add the corn kernels. Cook and stir for 12 minutes.

Add the corn mixture to the bread mixture; mix well.Add in the olives and half the feta cheese and then transfer the mixture to the baking dish. Sprinkle remaining feta cheese over top and bake 35-40 minutes until set.

Meanwhile, place the tomatoes in a pie plate, drizzle with remaining tablespoon of oil. Sprinkle with salt, pepper and the tablespoon of marjoram. Toss to coat.

Place in the oven with the casserole for the last 15-20 minutes.

Remove from oven, let stand 5 minutes. Spoon roasted tomatoes over the casserole.

Makes 8 servings.