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FRESH CORN AND OYSTER CASSEROLE
3 cups (4 ears) fresh corn, cut from cob
1-1/4 cups soft bread crumbs
1 cup fresh or frozen oysters, drained
1 egg, beaten
1-1/4 teaspoons salt
1 teaspoon whole celery seed
1/8 teaspoon pepper
4 tablespoons butter
Preheat oven to 350 degrees. Grease a 1-quart casserole. Combine
corn, a 1/4 cup of the crumbs, oysters, egg, salt, celery seed and
pepper. Break 2 tablespoons butter in small pieces and add. Turn
the mixture into the casserole. Melt the remaining butter, mix with
remaining cup of crumbs and sprinkle over the top of the casserole.
Bake in preheated oven for 40 minutes or until crumbs are brown
and corn is tender.
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Corn Oyster