Note that "liquor" in the context of this recipe does not mean alcohol, but rather the briny liquid in the oyster shell.

Drain oysters, reserving 1/4 cup of the oyster liquor. Melt the butter in a skillet, pour off and reserve 2 tablespoons for the breadcrumbs, and sauté the onions and peppers until they are tender. Remove from heat, stir in the corn, add the pinch a sugar, and celery seed and season lightly with salt and pepper.

Whisk the egg, oyster liquor, and cream together in a bowl Spread a third of the breadcrumbs on the bottom of a buttered 1 1/2 quart baking dish; spoon some of the oysters and vegetable mixture over the breadcrumbs. Repeat the layering, and pour the egg-cream mixture over the top. Sprinkle with remaining crumbs and melted butter. Bake about 20 minutes, until the casserole is thoroughly hot and the breadcrumbs are golden brown.