Baked Corn & Oysters
Submitted by sldvorak
Old-fashioned baked corn and oyster casserole with creamed corn, cracker crumbs, and fresh oysters. A Southern coastal classic that’s been gracing holiday tables for generations.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minBaked Corn and Oysters
If you’ve never had corn and oysters together, honey, you’re in for a treat.
This is old-school Southern coastal cooking at its finest. Creamed corn, cracker crumbs, and plump little oysters come together in a custard-like bake that’s equal parts creamy, briny, and buttery.
It’s the kind of dish your grandmother might’ve set out at Thanksgiving alongside the sweet potatoes and collards.
Simple to throw together and on the table in 40 minutes flat.
Pro Tips
- Don’t overbake: Oysters turn rubbery in a heartbeat. Pull this casserole the moment it’s set in the center.
- Use the oyster liquor: That juice from the oysters adds serious depth. Use it in place of milk for richer flavor.
- Saltine crackers work great: Crush up saltines for an authentic Southern cracker crumb base.
- Holiday worthy: This makes a standout side dish for Thanksgiving or Christmas dinner.
Ingredients
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.
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