Baked Corn With Sour Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We love this creamy baked corn. Onion and bacon add kick and slight crunch! From Entertaining with Panache, a cookbook produced by a local community women's group. Ingredients:
2 t onion, chopped |
2 t butter, melted |
2 t all-purpose flour |
8 oz sour cream |
2 - 12 oz cans shoe peg corn, drained (i like to use the yellow niblet corn) |
pinch salt |
fresh ground black pepper |
6 slices bacon, cokked and crumbled, divided |
variation |
** i also like to add some chopped red pepper and/or a dash or two of red pepper flakes, and a dash of hot sauce and/or cyaenne pepper and serve as a baked mexican corn |
Directions:
1. Saute onion in butter in a large skillet until tender. (Add red pepper here)
2. Stir in flour and cook 1 minute over low heat, stirring constantly. Gradually stir in sour cream, corn, salt and pepper, and cook over medium low heat, stirring constantly until thoroughly heated (do not boil) (add optional seasonings here)
3. Stir in half the bacon
4. Pour corn mixture into a greased, shallow 2 quart casserole dish
5. Sprinkle remianing bacon over top
6. Bake at 350 for 25-30 minutes
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