Baked Corn With Sour Cream
From sparow64 15 years ago
- 25 minutes to make
- Serves 6
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 shopping list
- 2 T butter, melted shopping list
- 2 T all-purpose flour shopping list
- 8 oz sour cream shopping list
- 2 - 12 oz cans shoe peg corn, drained (I like to use the yellow niblet corn) shopping list
- pinch salt shopping list
- fresh ground black pepper shopping list
- 6 slices bacon, cokked and crumbled, divided shopping list
- VARIATION shopping list
- ** 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 ** shopping list
How to make it
- Saute onion in butter in a large skillet until tender. (Add red pepper here)
- 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)
- Stir in half the bacon
- Pour corn mixture into a greased, shallow 2 quart casserole dish
- Sprinkle remianing bacon over top
- Bake at 350 for 25-30 minutes
The Rating
Reviewed by 10 people-
oh yeah baby love this one thanks
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Uh huh ~ ~ ~ Five, sparow. Gotta love this one. Happy Thanksgiving!
Lorraine
lacrenshaw
in Horsham loved it
-
awsome sparrow great side dish thanks
momo_55grandma
in Mountianview loved it
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