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Baked Corn and Sour Cream


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


Recipe by Joanne Rankin

Cook and crumble bacon. Cook onion in butter and blend in flour and salt.

Add sour cream gradually, stirring to keep smooth.

Bring to a boil and add corn. Cook until heated through.

Fold in 1/2 of bacon and pour into greased 1-1/2 quart baking dish.

Garnish with remainder of bacon and parsley.

Bake at 350° for 30 minutes.

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