Corn Casserole

Hazel Smith's Hot Dish Recipe of the Week

Corn Casserole

6 slices bacon
2 tablespoons butter
½ teaspoon salt
½ tablespoon sugar
2 cans whole kernel corn
2 tablespoons minced onions
2 tablespoons flour
1 cup sour cream

Preheat oven to 350°.

Fry and crumble bacon. Brown onion in butter, then add salt, flour, sugar and blend. Add sour cream and bring to a boil. Add corn and cook until heated through. Fold in half the bacon and pour into a buttered baking dish. Top with remaining bacon. Cook at 350° until bubbly.