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)
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.
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.


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!