Corn Oysters

Dated July 1, 1955.

Comparing two early recipes shows two varieties of corn oyster: one like the recipe above, which is an oval-ish corn fritter, and one that’s more of a johnnycake sort of composition without leavening.

The earliest recipe I’ve found so far is from the September 2, 1866 edition of the Burlington (Iowa) Daily Hawk-Eye:

Corn Oysters. — Grate the corn; to every pint take three well beaten eggs, sufficient flour to make the corn hold together in the shape of fried oysters. Season with pepper and salt, and brown on a riddle. Serve with butter. They must be made quite flat or they will not cook through thoroughly.

A slightly more detailed version was included in 1870’s Jennie June’s American Cookery Book by Jane Cunningham Croly:

Corn Oysters.

Take six ears of boiled corn, three eggs, one and a half table-spoonsful of flour. Beat the yolks very thick; cut the corn off the cob, season it with pepper and salt; mix it with the yolks, and add the flour. Whisk the whites to a stiff froth, stir them in with the corn and yolks; put a dessert-spoonful at a time in a pan of hot butter, and fry to a light brown on both sides.


From a box sold in Warren, Michigan. Click here to see the card in full size.
This box was a birthday gift to AdGo from Julie at Thanks Mmbe!

Corn Oysters

Mix together:

  • 1 cup flour
  • 1 teaspoon double acting baking powder
  • 1/2 teaspoon salt
    1/4 teaspoon paprika


  • 2 cups freshly scraped corn pulp
  • 2 well beaten egg yolks
  • 1 cup milk

Mix well.

Fold in stiffly beaten whites of 2 eggs.

Drop batter by spoonfuls onto 1/2 inch hot fat in shallow frying pan. Fry until golden on both sides, cooking only a few at a time so they will not stick together. Drain on absorbent paper.


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