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Nutrition Facts
Serving Size 1 (186g) Recipe makes 6 servings
Calories 325
Calories from Fat 212		(65%)
Amount Per Serving		%DV
	Total Fat 23.6g	36%
	Saturated Fat 11.2g	56%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 700mg		29%
Potassium 334mg		9%
Total Carbohydrate 25.3g		8%
	Dietary Fiber 2.4g	9%
	Sugars 2.9g
Protein 7.2g		14%
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Baked Corn

Recipe #20400 | 45 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Caryn
Feb 22, 2002

This is one of my husband's favorite side dishes. Very tasty with the sour cream and bacon.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons onions, chopped
2 tablespoons butter, melted
2 tablespoons flour
1 (8 ounce) carton sour cream
2 (12 ounce) cans shoe peg corn, drained
1/4 teaspoon salt
6 slices bacon, cooked and crumbled,divided

Directions

1
In a large skillet, saute' onion in butter until tender.
2
Stir in flour and cook for 1 minute over low heat; stirring constantly.
3
Gradually stir in sour cream, corn, and salt; cook over medium-low heat until thoroughly heated (Do Not Boil); stirring constantly.
4
Stir in 1/2 chopped bacon.
5
Pour mixture into a greased, shallow 2-quart casserole dish.
6
Sprinkle with remaining bacon.
7
Bake at 350 degrees F for 25 to 30 minutes

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Corn
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven

Featured Reviews for This Recipe

From: MAMM

On Nov 21, 2006

The only vegetable my daughter-in-law will eat is corn, so I look for different ways to prepare and this is a big hit with her and the rest of the family.

1 person found this review helpful

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From: Jill from Pittsburgh

On Sep 24, 2003

Nice change for a side dish. My boyfriend devoured it & went back for seconds.

1 person found this review helpful

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From: Mysterygirl

On Apr 21, 2002

This really tasted wonderful. The bacon I had was really smoky and just added a wonderful flavor to the sour cream & corn. I do think though that I might add an extra can of corn next time. Since there wasn't a temperature listed, I guessed and baked it at 350.

2 people found this review helpful

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From: Bonnie Young

On Mar 1, 2009

Very tasty, different and easy side dish that looks great in a serving dish. I did make a few changes. I added more seaonings and had to sub frozen corn ( I used 3 cups) and for half of the sour cream I used Deans French Onion Chip dip (didn't have enough sour cream) also added a few diced green onion tops for color. It was great, thanks so much for posting!

1 person found this review helpful

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