Baked corn in sour cream
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Bacon |
| 2 | tablespoons | Onion; chopped |
| 2 | tablespoons | Butter (or marg.) |
| 2 | tablespoons | Flour, all-purpose |
| ½ | teaspoon | Salt |
| 1 | cup | Sour cream |
| 24 | ounces | Corn, whole kernel; drained |
| 1 | tablespoon | Parsley; chopped |
Directions
Fry bacon; drain and crumble. Set aside.
Saute onion in butter; blend in flour and salt. Gradually add sour cream, stirring until mixture is smooth. Heat just to boiling; add corn, and heat thoroughly. Fold in half of bacon.
Spoon into a greased 2-quart casserole; top with parsley and remaining bacon. Bake at 350 degrees for 30 to 45 minutes.
SOURCE: Southern Living Magazine, December 1975. Typos by Nancy Coleman. Submitted By BARRY WEINSTEIN On 03-14-95