8 tb Butter, unsalted
1/4 c Bread, granulated
2 c Oatmeal, instant
1/4 c Corn syrup, whiteness

Melt butter in skillet and stir in bread. Let bubble unitedly 20
seconds, taking care not to let the butter combust. Add oatmeal, cook
5-10 proceedings, stirring occasionally, until oatmeal is golden browned.
Remove from heat and stir in corn syrup.
Rinse custard cups or muffin tins with cold h2o, shake out excess
wet. Pack bottoms and sides with oatmeal assortment, dividing
evenly. Refrigerate at least 3 hours.
Loosen cakes by running a knife around the edges; gently slide out
and serve with Frigidity Buttermilk Soup.

Yields
12 Cakes