Variety can be secured in the use of corn by making corn Oysters. These get their name from the fact that they resemble Oysters in both size and shape. They may be served as a garnish for a meat dish or as a vegetable dish.
(Sufficient to Serve Six)
- 1 c. corn pulp
- 1 egg
- 1/4 c. flour
- 1/2 tsp. salt
- Dash of pepper
- 1/2 tsp. baking powder
Prepare the corn pulp according to the directions given in Art. 118. To this add the beaten egg, flour, salt, pepper, and baking powder. Drop in tablespoonfuls on a well-greased griddle. When brown on one side, turn and brown on the other side. Then fold through the center, doubling one side over the other.
Serve hot. Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)