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Baked Corn
October 24, 2005

YUM! This is a great recipe. Definatly use less butter (about 1/2 cup) and more sour cream (about 2/3 cup). We weren't sure what to serve with this and had it by itself. It was great, but next time we will serve steak or some kind of meat with it since it kind of covers the veggie and bread for the meal. Wasn't sure whether to add the juice from the canned corn or not. I went ahead and DRAINED it before adding the corn and it turned out moist and delicious. If you are looking for more of a corn pudding type of recipe you might wanna go ahead and add the juice with it. Overall, a great recipe.

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