Baked Corn And Oysters Recipes

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BAKED OYSTERS



Baked Oysters image

Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

3 cups coarse salt, or gros sel de mer
6 fresh oysters, top shells discarded
2 tablespoons fine breadcrumbs
1/2 teaspoon Dijon mustard
1 teaspoon finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter, melted
Freshly ground pepper
2 slices bacon, cooked and diced
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
  • In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
  • Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.

OYSTER CASSEROLE



Oyster Casserole image

Quick and easy oyster casserole.

Provided by Pearl

Categories     Seafood     Shellfish     Oysters

Time 1h

Yield 8

Number Of Ingredients 6

1 cup butter, melted
½ (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters
1 ½ tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
  • In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
  • Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
  • Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g

OYSTER CORN CASSEROLE



Oyster Corn Casserole image

Make and share this Oyster Corn Casserole recipe from Food.com.

Provided by Diana Adcock

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb creamed corn, drained
1 cup Ritz cracker crumbs
1 egg, beaten
1/2 teaspoon salt
1/2 cup cream
1/2 teaspoon black pepper
1 teaspoon sugar
1/4 cup melted butter
1 (12 ounce) jar baby oysters, drained

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.

Nutrition Facts : Calories 293.8, Fat 22.5, SaturatedFat 13.5, Cholesterol 116.5, Sodium 723.6, Carbohydrate 22.8, Fiber 1.4, Sugar 4.8, Protein 4.3

CREAMED OYSTERS ON TOASTED CORN BREAD



Creamed Oysters on Toasted Corn Bread image

Categories     Milk/Cream     Dairy     Appetizer     Thanksgiving     Oyster     Gourmet

Yield Serves 8 as a first course

Number Of Ingredients 11

1/2 cup minced shallot
1/2 cup minced celery plus 3 tablespoons finely chopped celery leaves
1/2 stick (1/4 cup) unsalted butter
3 tablespoons all-purpose flour
32 shucked oysters, reserving 1 1/4 cups of the liquor, strained
1/4 cup milk
1/4 cup heavy cream
2 teaspoons Worcestershire sauce
1 teaspoon ground celery seeds
1/4 teaspoon cayenne, or to taste
8 squares ofcorn bread,

Steps:

  • In a large heavy saucepan cook the shallot and the minced celery in the butter over moderate heat, stirring, until the vegetables are softened, add the flour, and cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in the reserved oyster liquor, the milk, and the cream, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir in the Worcestershire sauce, the celery seeds, the cayenne, the oysters, and salt to taste, simmer the mixture for 1 to 2 minutes, or until the edges of the oysters curl, and stir in the celery leaves. Arrange a bottom half of a corn bread square on each of 8 heated plates, spoon the creamed oysters over the bottom halves, and top them with the remaining halves.

CORN AND OYSTERS BAKE



Corn and Oysters Bake image

Provided by My Food and Family

Categories     Recipes

Time 40m

Number Of Ingredients 8

2 cans creamed corn
1 cups cracker crumbs
2 units eggs
0.5 teaspoons salt
0.5 cups milk
0.5 teaspoons pepper
2 tablespoons butter
1 containers oysters

Steps:

  • Combine all ingredients in the order listed.
  • Bake the mixture in a greased 1 1/2 quart baking dish at 325 degrees for 25 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

OYSTER CORN CHOWDER



Oyster Corn Chowder image

-Lewy Olfson, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 cans (8 ounces each) whole oysters, undrained
1 can (14-3/4 ounces) cream-style corn
1 cup half-and-half cream
2 cans (4 ounces each) mushroom stems and pieces, drained
2 tablespoons butter
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

Nutrition Facts : Calories 252 calories, Fat 14g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

CORN OYSTERS



Corn Oysters image

Though made entirely of corn, these traditional summer fritters resemble fried oysters -- hence the name, from Emeril Lagasse's book "Farm to Fork."

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield 24 fritters

Number Of Ingredients 11

4 ears fresh corn
2 eggs, separated
2 tablespoons heavy cream
2 tablespoons minced jalapeno
1 cup all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
Pinch of sugar
Vegetable oil, for frying
Emeril's Original Essence or other Creole seasoning, for garnish

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.

OYSTER CASSEROLE



Oyster Casserole image

The holidays are the perfect time to indulge in a rich and buttery dish like this. You can assemble and refrigerate it the night before, then top with the remaining crumbs and seasonings just before baking.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 8

1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/2 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 pint shucked fresh oysters, drained
1/3 cup condensed cream of mushroom soup, undiluted
2 tablespoons milk

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.

Nutrition Facts :

BAKED CORN AND OYSTERS



Baked Corn and Oysters image

Make and share this Baked Corn and Oysters recipe from Food.com.

Provided by Michele in NJ

Categories     Corn

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (12 ounce) can creamed corn
1 (12 ounce) can whole kernel corn, drained
1 (6 ounce) can oysters, chopped
2 cups Ritz cracker crumbs
1/2 cup milk
salt and pepper
onion powder

Steps:

  • Mix everything together.
  • Pour into a greased casserole dish.
  • Bake at 325 degrees for 30 minutes.

Nutrition Facts : Calories 128, Fat 2.2, SaturatedFat 0.7, Cholesterol 17, Sodium 405.8, Carbohydrate 24.5, Fiber 1.9, Sugar 3.4, Protein 6

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