This month's Charleston Home Magazine had several recipes that looked yummy and easy--who can resist that combination?! Over the weekend, I tried the corn casserole and chocolate cake bar recipes and both exceeded my expectations. I hope you enjoy these as much as I did.

(Yes, I took pictures of the recipe pictures in the magazine--much easier than trying to come up with an original way to photograph the food I made) :)

Corn Casserole (serves 6-8)
1 (14.75 oz.) can creamed corn
1 (15.25 oz.) can whole kernel corn, drained
1 cup sour cream or plain yogurt (I used low-fat sour cream)
1/3 cup sugar
1/2 cup vegetable oil
2 eggs
1 box Jiffy cornbread mix

Preheat oven to 350 degrees F. Lightly grease a round casserole dish. In a medium bowl, combine first six ingredients. When well-combined, add cornbread mix and stir. Pour into dish. The batter should fill the pan, leaving at least 1/2 inch at the top, as the mixture will rise in the oven. Bake for approximately one hour, or until firm in the center. If you prefer the casserole a little creamier, bake for about 50 minutes. Casserole will deflate slightly while cooling.

Chocolate Cake Bars (yields 24 bars)
(for the bars)
1 stick margarine, melted
1 cup sugar
4 eggs
1 (16 oz.) can Hershey's chocolate syrup
1 cup flour
1 tsp. vanilla extract
1/2 tsp. salt
(for the frosting)
1/3 cup milk
3/4 cup sugar
3/4 stick butter
1/2 cup mini semi-sweet chocolate chips

Preheat oven to 375 degrees F. Grease and flour a 15.5 x 10.5 x 1" jelly-roll pan.
In a medium bowl, combine margarine and sugar. Add eggs one at ta time, mixing well after each. Stir in chocolate syrup until well-combined. Add flour, vanilla and salt and mix well.
Pour into pan and spread evenly. Bake 15-20 minutes.
To make the frosting, heat milk in a small saucepan over medium-high heat for three to five minutes, being careful not to let it scorch. Add sugar and stir until dissolved. Break butter into sections and add to mixture. Bring to a boil and cook for one minute, stirring constantly. Add chocolate chips and continue to stir until completely melted. Pour over cake. Frosting will harden as it cools.