1 (9 inch) unbaked pie crust
1 (14 ounce) can whole kernel corn, drained
1/2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
In a large bowl, mix whole corn with garlic powder and paprika. Season with oregano and basil. Transfer mixture to pie crust. Flatten and pat into crust. Cover and baked for 1 hour in the preheated oven.
Remove cover cookies while still warm. Drop by tablespoons into 2 thirds of hot water in small, and forlorn, pipe bag. You will note the tip, but not the end, of the glass will be sticking. Place the covered candies about 1 to 2 inches apart on the prepared cookie sheet (remove from oven and place on wire rack)
Bake for 25 minutes in the 425 degree F oven, or until light brown.