Corn Oysters

Oxmoor House
about 2 dozen


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1 3/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 (17-ounce) can whole kernel corn, undrained
1 egg, beaten
2 tablespoons milk
1 1/2 cups shortening


Combine flour, sugar, baking powder, and salt; mix well. Combine corn, egg, and milk; stir into dry ingredients.

Heat shortening in large skillet over medium heat to 375°; drop corn mixture by tablespoonfuls into skillet. Cook until golden, turning once. Drain on paper towels. Serve hot.

Created date

February 2010