Monday, May 25, 2015

Scalloped Oysters and Corn (1953)

  • 1 pint oysters and oyster liquor
  • 1/2 cup cream
  • 4 cups cream-style corn
  • 3 cups cracker crumbs
  • 1/2 cup butter
  • 1 tspn salt
  • 1 tspn pepper
Melt butter in skillet over low heat, add cracker crumbs and 1/2 teaspoon of salt and toss all together.  

Line bottom of fairly deep casserole dish with 1 cup of buttered crumbs.  Add 1/2 corn mixed with cream, then layer oysters, season lightly with salt and pepper, and moisten with part of the oyster liquor.  Add another layer of crumbs, another layer of corn, oysters, and finish with layer of crumbs.

Bake in 350-degree oven about 40 minutes. Serves 8.

(Origin - Longview Charity League Cookery of Longview, Texas, 1953.  Recipe by Mrs. W. R Myers.)

More Oyster Recipes

San Francisco Oyster Loaf (1968)

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