2 cups butter, softened
1 cup light cream
1 cup granulated sugar
1 egg
1 (15 ounce) can whole kernel corn, undrained
1 cup crushed cornstarch
2 pounds fresh almonds
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 1/3 cups milk
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round 7-inch round baking pans; set aside.
In a medium bowl, cream together the butter, heavy cream, sugar, egg and cornstarch; beat in the crushed cornstarch, almonds and lemon juice. Fold in the vanilla extract. Lay the mixture in the prepared pans.
Bake in the preheated oven for 20 to 30 minutes, or until bubbly and golden brown.
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