Sour Cream And Corn Bake
Since this is Corn Month and our’s is being eaten fresh out of the garden, here’s a recipe you might find interesting!
8 strips bacon
3 tbsp chopped onion
2 tbsp flour
1/2 teas salt
1 cup sour cream
2 cans (12 oz) whole kernel corn*
1 tbsp fresh chopped parsley
Cook bacon until crispy; remove to paper towels to drain and crumble. Pour off bacon fat, reserving 2 tablespoons. Add onions to the drippings and saute until transparent in color. Blend in the flour and salt; add sour cream gradually, stirring until smooth. Slowly bring to a boil over low heat and add corn. Remove from heat and fold in half of the bacon. Pour into a baking dish that has been sprayed with cooking oil; top with remaining bacon and parsley. Bake in a 350 degree oven for 30 minutes or until hot and bubbly…….. Enjoy!
* I substitute fresh corn that has been cooked and removed from the cob, about 2-1/2 cups.