Grandma Wilcox Corn Oysters Recipes

CORN OYSTERS

Steps:

• Grate the kernals from the cob into a medium bowl using the large holes of a box grater. Using the back of a knife, scrape any pulp remaining on the cobs into the bowl with the grated corn. Stir in the flour, cornstarch, eggs, salt, and remaining baking powder until well blended.
• Heat the oil in a Dutch oven over medium heat until it registers 350 degrees. Carefully drop 13 to 15 heaping T of batter into the hot oil and fry, turning once, until the corn oysters puff and are golden brown on both sides, about 2 minutes. Transfer to a paper-towel-lined plate. Add more oil to the pot if necessary and heat to 350 degrees. Repeat with remaining batter. Sprinkle the corn oysters with salt. Serve immediately.
• NOTE FROM TEST KITCHEN: Use only fresh corn for this recipe-frozen corn is too dry to produce a creamy batter. Be sure to keep temperature at 350, too low and the oysters become sodden with oil, too high and they become too dark before they are done.

CORN OYSTERS

Steps:

• Put the frozen corn in a colander. Rinse it until the ice crystals melt.
• Pour the corn into a bowl.
• Stir in the milk, flour or corn meal, salt, and pepper.
• Lay paper towels on top of a plate and set it aside.
• Set a skillet over medium-high heat on the stove.
• Heat the butter and oil in the skillet until the butter is melted.
• Put tablespoon-fulls of batter in the hot skillet.
• Cook until golden-brown. Repeat with the other side.
• Drain the oysters on the paper towels and cover with foil to keep them warm.
• Repeat with the others and serve hot.

GRANDMA WILCOX CORN OYSTERS

Steps:

• Mix all ingredients together.
• Spoon into hot oil in skillet.
• Fry till browned on both sides.
• Serve with lots of butter.

SCALLOPED CORN AND OYSTERS

Steps:

• Preheat oven to 325 degrees.
• Butter a 1 1/2 qt baking dish.
• Mix butter, flour, sugar and salt with fork in a large bowl until blended.
• Add the eggs and beat well.
• Stir in corn and milk.
• Stir in oysters.
• Pour into dish and bake for 20 minutes.
• Stir again and continue baking until golden and an inserted knife comes out clean.
• Enjoy!

CORN OYSTERS

Steps:

• Scrape or grate corn from cob.
• Mix flour/ salt with egg and milk to make a batter.
• Stir in the corn.
• Drop by spoonfuls into hot butter and fry until brown; turn over and brown other side.
• Serve hot.

GRANDMA'S OYSTER DRESSING

Steps:

• 1. Preheat oven to 350°. Lightly butter a large rectangular baking pan. Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender; remove from heat an add a small pinch of cayenne and let cool.
• 2. Combine cornbread and breadcrumbs in a large bowl; gently fold in sautéed onions, salt, pepper, and parsley. Add beaten eggs and toss more; moisten with the reserved oyster liquid until moist but not soggy. Gently stir in the oysters.
• 3. Pat the mixture into the prepared baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

GRANDMA AND GRANDPA HANSON'S CORN AND OYSTERS

Steps:

• In a casserole dish layer 1 can drained corn, then half the oysters(chopped or left whole), then half the crackers, coarsely crumbled, then dot with butter, and sprinkle on salt and pepper. Layer again. Optional sprinkle with parmesan cheese. Beat together 2 eggs and about a cup of milk (optional flavoring- add Worcestershire sauce)and pour it all over. Using a knife to put through the layers to be sure that the milk and eggs go down through the bottom layer. If needed, add more eggs and milk as the milk mixture needs to cover up to the top of the crackers. Bake at 350 for an hour. If made ahead of time and refrigerated, reheat for at least 20-25 minutes.

AMAZING SCALLOPED OYSTERS

Steps:

• Preheat oven to 350 degrees F.
• Combine crumbs, salt, pepper and melted butter; mix well.
• Layer about 1/3 of crumbs in a buttered 1-quart baking dish.
• Cover with half the oysters and oyster liquor.
• Add half the cream.
• Add half the remaining crumbs and follow with a layer of the remaining oysters, liquid and cream.
• Top with remaining crumbs and sprinkle with mace or nutmeg.
• Dot generously with blue cheese.
• Bake in hot oven until oysters are cooked through and top is crisp and browned, about 30 minutes.