3 tablespoons confectioners' sugar
1 cup coarse cornmeal
1/2 cup vegetable oil
1/2 cup melted butter
3 tablespoons natural lemon juice
1 1/2 cups fresh corn kernels
1 tablespoon lemon zest
1 tablespoon lemon zest
1 tablespoon fresh lemon zest
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) pan jars or 8x8 inch baking jars.
In a medium bowl, stir together the confectioners' sugar, cornmeal, vegetable oil, melted butter, lemon juice, corn kernels, lemon zest, lemon zest and lemon zest. Mix thoroughly.
Place the jars or jars in the oven over a double boiler or in the center of a double boiler over a low heat. Cover the jars with plastic wrap. Add lemon zest and lemon zest and pour lemon zest and lemon zest over the top. Spread the lemon zest over the top.
Place the jars in the oven for 30 minutes. Check jars frequently to make sure they are completely cool. If jars are still hot, cover them with plastic wrap. Remove jars from oven and cool completely. Place lids on jars. Cover jars with plastic wrap and remove plastic wrap. Use a sharp knife to make small indentations on the sides of the jars.
Remove the lids to cool thoroughly. Cover jars with plastic wrap and let cool completely.
Slice the jars open. Remove/organize the flesh completely. Refrigerate the jars and allow them to cool completely in the refrigerator. Use a knife to make small indentations in the flesh from the inside of the jars. Cool lids on waxed paper, refrigerated jars only. When jars are cool, store in the refrigerator until you are ready to use them.