2 cups butter, softened
2 (15 ounce) cans sliced sweet onion
1 (16 ounce) can whole kernel corn
1 cup honey
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 1/2 teaspoons lemon zest
2 tablespoons canned lemon juice
1 tablespoon lemon zest
1 tablespoon honey
2 tablespoons lemon juice
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place the butter in a large skillet. Butter the bottom of the greased baking dish and place bread slices in prepared dish.
In a mixing bowl, cream together the sugar, flour, baking soda, cinnamon, white sugar, flour, baking powder and vanilla until light and fluffy. Mix in lemon juice, lemon zest, lemon zest and honey.
Using a metal spoon, stir the lemon juice, lemon zest and lemon zest into the creamed mixture, stirring until desired consistency is achieved. Pour the cream mixture over the slices of bread.
Return the dish to the oven and bake for about 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool for a few minutes before turning onto a serving platter to cool completely.
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