Submitted by Pat Eichenburger
5 cans shoepeg corn - drained
2 pkg. (8 oz) cream cheese
1 cup warmed milk
1 1/2 sticks butter
1 cup jalapeno peppers (chopped)
3 T. flour
1 t salt
Melt cream cheese and butter in microwave; Stir til smooth. Add milk, flour, and salt, mix well. Stir in corn and jalapenos. Pour into 9X13 dish and cook @ 350 for 30 mintues.
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