Baked Corn in Sour Cream

Nell Strickland

  • 6 slices bacon
  • 2 Tbsp chopped onion
  • 1 Tbsp chopped parsley
  • 1 cup sour cream
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1/2 tsp. salt
  • 2 (12 oz) cans whole kernel corn, drained

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° for 30 to 45 minutes.

6 to 8 servings.





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