Baked Corn & Oysters
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Cans |
creamed corn
|
*
|
| 1 | cup |
cracker crumbs
|
* |
| 2 | large |
eggs
beaten |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
oyster juice
milk or liquid from canned oysters |
* |
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| 1 | cup |
oysters
small, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Cans |
creamed corn
|
*
|
| 237 | ml |
cracker crumbs
|
* |
| 2 | large |
eggs
beaten |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
oyster juice
milk or liquid from canned oysters |
* |
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
sugar
|
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 237 | ml |
oysters
small, fresh |
*
|
Directions
Combine ingredients in order given: corn, cracker crumbs, eggs, salt, milk, black pepper, sugar, butter and oysters.
Bake the mixture in a greased 1½ quart baking dish at 375℉ (190℃) for 25 minutes.
Do not over bake or oysters will become tough.
