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While you all go on arguing about the yield from an ear of corn, I have to say that this recipe leaves me looking askance and shaking my head.

Now, maybe this recipe was first put together when corn-on-the cob was more like feed-corn and the only folks who really knew the secret of fresh corn were those who lived in the corn-belt back in the day. That's all I can think. AN HOUR at 350?

Criminy. To my way of thinking, good corn should be heated just so. Over cooking leads to mush. And to add sugar to it? What ever for?
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