Newbie AG question - corn sugar in converted Extract recipe

I'm about to brew my second batch of all-grain. I am attempting to convert a delicious double IPA extract recipe (with some steeping grains) into an all-grain recipe.

My extract recipe used 9 lbs of pilsner liquid malt extract and 1.25 lbs of corn sugar. I'll be replacing the 9 lbs of LME with ~11.5 lbs of 2 row pale malt (per the BeerSmith extract to AG conversion function).

My question is this: should I remove the corn sugar from the recipe and make up the difference using 2-row to get to the same estimated OG, or should I keep the corn sugar in the AG recipe?

I would keep the corn sugar. It will give you a nice dry finish.

+1

You could also sub a couple pounds of flaked maize for the 1.25 lb of sugar. That will still provide the simple sugars to help with the finish in addition to a small amount of flavor from the maize.