Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Corn Oysters

• 2 cups green corn pulp
  2 eggs
  pepper and cayenne
  1 tablespoon butter, melted
  ¼ teaspoon salt
  flour

Cut the corn through the kernel with a sharp knife and remove pulp; add remaining ingredients with enough flour to shape into small cakes. Sauté in butter or pork fat or fry in deep fat.