Seems a shame to waste the oyster liqueur, though.
From the box of L.R. from Winston-Salem, North Carolina.
Fresh Corn and Oyster Casserole
3 cups (about six ears) fresh corn
1-1/2 cups soft bread crumbs
1 cup drained oysters
1 egg, beaten
1-1/4 teaspoons salt
1/2 teaspoon celery seed
Black pepper to taste
4 Tablespoons butter
Preheat oven to 350 degrees.
Combine corn, 1/4 cup bread crumbs, oysters, egg, salt, celery seed and pepper. Cut two Tablespoons butter and add. Turn into greased one-quart casserole.
Melt remaining butter, mix with the remaining bread crumbs and sprinkle on top of casserole. Bake until crumbs are brown; about 40 minutes.
Serves six.