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Creamy Baked Corn

Yield Makes 4 to 6 servings

Ingredients

  • 2 to 4 bacon slices
  • 1 tablespoon butter or margarine
  • 2 tablespoons chopped onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1 (16-ounce) package frozen corn, thawed

How to Make It

  1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

  2. Melt butter in hot drippings over medium heat; add onion, and saute until tender.

  3. Whisk in flour and salt until smooth and bubbly. Whisk in sour cream until smooth; cook, whisking often, 3 minutes. Stir in corn, and cook until thoroughly heated. Spoon into a lightly greased 8-inch baking dish; top with crumbled bacon.

  4. Bake at 350° for 15 to 20 minutes or until bubbly.