A pint of grated corn, a cup of flour, one egg, two ounces of butter,
three tablespoonfuls of milk, and salt and pepper to taste. Mix well and
drop from a spoon in oblong cakes--to look as much like oysters as
possible--into hot butter, fry brown on both sides. Serve on a platter
and garnish with parsley. These may also be made of canned corn by
pressing it through a colander with a potato masher to separate the
hulls from it.