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

Preparation

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.

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

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.

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