Melt butter in skillet and stir in sugar. Let bubble together 20 seconds, taking care not to let the butter burn. Add oatmeal, cook 5-10 minutes, stirring occasionally, until oatmeal is golden brown. Remove from heat and stir in corn syrup.

Rinse custard cups or muffin tins with cold water, shake out excess moisture. Pack bottoms and sides with oatmeal mixture, dividing equally. Refrigerate at least 3 hours.

Loosen cakes by running a knife around the edges; gently slide out and serve with Cold Buttermilk Soup.