Monday, September 07, 2009

Corn Casserole and Lemon Bars

Canadian Girl asked for the following recipes after the blog, "Late Night Conversations".

CORN CASSEROLE - (Houston Chronicle)
1 (15 0z) can creamed corn
1 (15 oz) can undrained whole kernel corn
2T sugar
2 Eggs, slightly beaten
1/3 c. cornbread mix
1/2 stick butter

Preheat oven to 350 degrees.

Melt butter in bottom of 9" or 10" square pyrex dish. In a large bowl combine both corns, sugar eggs, cornbread mix. Mix well. Pour batter into dish. Bake 1 hour. Makes 6-8 servings. (Everyone always wants this recipe).

LEMON BARS (Received this recipe in 1968 - favorite every holiday season)
CRUST:
1 C butter (2 sticks)
2 C flour
1/2 C powdered sugar
Mix well, press into (2) 9 x 9 pans. Bake at 350 degrees for 15 minutes or until light brown.
FILLING:
4 T lemon juice
4 eggs, beaten
2 C sugar
4 T flour
1 tspn. baking powder

Combine and pour over baked crust. Return to oven; Bake at 350 degrees for 20 minutes or until middle doesn't jiggle anymore.
While hot, sprinkle with powdered sugar. Cool. Cut into squares.

2 comments:

Canadiangrl said...

Ms. Babs....Thank you so much for the recipes and taking the time to share! I promise that these delightful morsels will be devoured during a Canadian "late night conversation". Both will be perfect dishes for a cold Canadian night with warm friends! Many thanks!

maria luz said...

Hey, that's my Lemon Bar recipe! I got it from the mother of a friend of mine in Beaumont, Texas. Must be a Texas thang!

I am going to make that Corn Casserole manana.

Thanks a bunch!
ml