Ken’s Killer Oyster Corn by Ken Cowles


    • 2 cans cream corn/large kernels
    • 1/2 pint whole cream
    • One jar fresh/cleaned oysters (drained and cubed in bite size pieces)
    • 1/2 cube butter
    • Saltine crackers
    • Salt
    • Pepper

    In baking bowl add creamed corn and 1/4 cube of butter - mix well Add salt and pepper to taste Add oysters Crunch up a large handful of saltine crackers Mix well until firm (add additional crackers as needed) Stir in cream...until moist and gooey Cube and place remaining butter on top of mixture Bake at 325 for about 30 minutes or until corn is golden brown on top

    Ken Cowles Media/Public Relations EB-TY Hidden Fastening Systems Califon, New Jersey