Oyster Corn Casserole Recipes

Steps:

• Preheat oven to 375 degrees.
• Butter a casserole dish.
• Combine the ingredients in the order listed.
• Pour into prepared casserole dish.
• Bake for 35 minutes.
• Serve hot.

Steps:

• Preheat oven to 400°.
• Drain oysters well, reserving liquid.
• Generously grease a shallow 1-1/2-quart casserole dish.
• Sprinkle half the crackers over the bottom.
• Lay half the oysters on top of crackers.
• Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
• Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
• Repeat the layers but save the remaining cracker crumbs for the top.
• Add a dash of Tabasco if desired before covering with the crumbs.
• Cover with the remaining cracker crumbs.
• Dust enough with paprika to make it really red on top.
• Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
• Serve hot.

Steps:

• Holding the base of an ear of corn in a medium bowl, slice downward, cutting halfway through the kernels. Using the back of the knife or a small spoon, scrape downward along the cob to extract the milk, letting it fall into the bowl with the cut kernels. Cut again along the cob, this time cutting close enough to remove the remaining half of the kernels. Repeat with the remaining ears.
• In a small bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes. Then add the yolks to the corn. Stir in the heavy cream and jalapeno.
• Stir the flour, baking powder, salt, cayenne, and sugar together in a bowl. Then stir the flour mixture into the corn mixture until just combined. Do not overmix.
• Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.
• Fill a heavy-bottomed Dutch oven or a deep iron skillet halfway with vegetable oil (so it is 2 to 4 inches deep). Heat the oil over medium-high heat until it reaches 350 degrees.
• When the oil is hot, carefully add 2-tablespoon scoops of the corn mixture, working in batches and being careful not to overcrowd the pan. (While they are cooking, the fritters may spatter hot oil, so be careful; a splatter screen may come in handy.) Fry the fritters for 6 minutes, or until they are golden and cooked through, turning them as needed for even color. Remove, and drain on a paper towel-lined plate. Season with the Essence, and serve immediately.

Steps:

• In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.

Steps:

• Butter casserole dish, layer in cracker crumbs, 1 cup corn, dot with.
• oysters, and dot with butter, repeat layers.
• Sprinkle top with salt, pepper, and paprika. Dot with butter. Take.
• reserved oyster liquid and strain into 2 cup container, add enough milk to make 2 cups and pour over top of casserole.
• Bake at 350°F for about 1 hour until top of casserole is brown.