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Cream Corn with Bacon (Side Dish)

Isn't everything better with bacon? This dish is no exception.....beware, it will disappear quickly!

Cream Corn with Bacon (Side Dish)

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Serves: 8 Total Time: 1 hour

Ingredients

  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1 cup sour cream
  • 3 tablespoons butter
  • 1/2 cup yellow onion, chopped
  • 2 pounds frozen corn, thawed
  • 2 stalks celery, chopped
  • 8 slices of bacon, cooked and crumbled

Instructions

1

3 tablespoons butter

2

1/2 cup yellow onion, chopped

3

2 tablespoons flour

4

1/2 teaspoon salt

5

1 cup sour cream

6

2 pounds frozen corn, thawed

7

2 stalks celery, chopped

8

8 slices of bacon, cooked and crumbled

9

Serves 8

10

Preheat oven to 350 degrees. Butter a 2 quart oven proof casserole dish. Melt butter in a large skillet, add onion and sauté over medium heat for 7-8 minutes. The onion should be translucent, but not brown. Whisk in the flour and salt, whisking constantly until flour is mixed into the onion. Gradually stir in the sour cream until smooth. Add the corn and celery and heat through. If you want to make this ahead of time, stop here. Pour corn mixture into the casserole dish. Cover and put in the refrigerator. When ready to cook, remove from refrigerator, carefully stir in 3/4 of the bacon. Sprinkle the rest of the bacon on top. Bake until bubbly, 30-40 minutes.

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