1/4 cup white sugar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons chopped green onions
2 bay leaves
1/2 teaspoon dried parsley
3 tablespoons orange juice
1 (8 ounce) can cream-style corn, drained
1 (12 ounce) package corn muffin mix
1 cup water
2 tablespoons vegetable oil
3 tablespoons lemon juice
1 teaspoon vanilla extract
In a small mixing bowl, stir together sugar, Worcestershire sauce, honey, green onions, bay leaves, parsley, orange juice and cream-style corn. Mix in water, oil and lemon juice to form a stiff mixture. Stir 3 to 4 minutes. Fold stirring occasionally until stiff.
Slowly pour mixture into soup kettle or stockpot. Boil 10 minutes or until mixture thickens. Remove from heat and let cool to lukewarm in center.
Reduce heat to low to simmer. In a small mixing bowl, combine orange juice, lemon juice, vanilla, and cream-style corn. Mix together.