Oyster Pone
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1quart oysters in the shell, or 2 dozen shucked oysters
- 1egg
- 1cup cornmeal
- 4tablespoons ( ½ stick) butter, melted
- Salt and freshly ground pepper to taste
- ½cup milk
Nutritional analysis per serving (6 servings)
301 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 533 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If the oysters are in the shell, scrub them under running water and shuck them. Drain and chop the oysters coarsely.
- Step 2
In a large bowl, lightly beat the egg. Add the oysters, cornmeal, butter, salt, pepper and milk and stir to combine.
- Step 3
Preheat the oven to 275 degrees. Lightly grease a small loaf pan and scrape in the batter, smoothing the top. Bake for 60 to 70 minutes, until the top is golden. Cool, then cut into slices to serve.
Private Notes
Comments
made this with shucked pacific oysters, goosepoint medium, only used 8 of those as they are quite large, followed the rest of the ingredients as is. didn't have a 'small loaf pan' but we made this in the small rectangular casserole dish i had and it's really good! love the texture of the cornmeal.
I can see this isn't one of the most popular recipes on nyt but I had everything for this, and some Goosepoint oysters I felt better off preparing cooked, so we made it. The measurement of the oyster in the recipe isn't really exact as it didn't really specify much, not even if they were atlantic or pacific. i felt the oysters I got were at least a medium pacific if not large, so i guestimated like 6 large pacific oysters instead of 24 in the recipe and this worked amazingly!
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