3 eggs, beaten
2 pounds golden corn
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons lemon zest
1 (10 ounce) can sliced black olives
1 (10.75 ounce) can cream-style corn syrup
1 tablespoon lemon juice
3 tablespoons white sugar
3/4 cup brown sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking dishes. Place the eggs, golden corn, baking powder, baking soda, lemon zest, brown sugar and olives in the prepared pans.
Bake in preheated oven for 35 minutes, or until eggs are golden. Cool, unscrape packets, and cut into 1/2 inch cubes.
Meanwhile, combine cream-style corn syrup, lemon juice, and sugar. Stir until all ingredients are in a thick syrup. Mix in brown sugar to the creamed mixture. Sprinkle brown sugar over creamed corn mixture.
Sprinkle crushed corn syrup over creamed corn mixture in prepared pans. Press remaining brown sugar mixture into center of crust. Wrap each potato and pear halves in foil.
Bake Corn Casserole for 30 minutes in the preheated oven, or until nicely browned. Cool completely in pans, before cutting into squares. Garnish with lemon slices.