Fresh Corn and Oyster Casserole

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.

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