Wednesday, September 3, 2008

Jalapeno Corn

from Jenny Kusgen
2-12 oz. Cans whole kernel corn (drained)
2 large 2 inch jalapeno peppers chopped and drained
6 oz. Cream cheese
¼ cup milk
1 stick butter
Dash garlic salt
Heat in sauce pan until thick and creamy. Bake at 350 for 20 to 30 minutes.

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