2 eggs
2 tablespoons green mustard
3 tablespoons vegetable oil
1 (11 ounce) can corn kernels with liquid
1 (6 ounce) can black-eyed peas, drained
5 teaspoons butter
3/4 cup brown sugar
1 tablespoon white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a large mixing bowl. Stir together the eggs, green mustard, oil, corn, peas and butter. Spread into prepared pan. Sprinkle with sugar.
Bake uncovered for 50 minutes in oven. Remove pan from oven and allow to cool completely.
Place corn on a baking sheet or platter. Drizzle with lemon juice mix. Spread corn on top of egg mixture to melt. Sprinkle black eyed peas all over corn mixture. Drizzle lemon juice over corn. Bring to a full boil, then reduce heat to medium and simmer for another 10 minutes. Drizzle corn syrup over corn mixture and stir until syrup covered. Let stand slightly in refrigerator for several hours, stirring once daily.
After 5 hours, remove pan from oven and spoon drizzle cream of cream soup over corn salad. Arrange potato salad squares on top of corn salad. Serve garnished with lettuce leaf, diced celery, sliced tomatoes and pepper.