1/2 lb. bacon
2 tbsp. butter
1 sm. onion
2 tbsp. flour
1 c. sour cream
2 (15 oz.) cans whole kernel corn, drained

Cook bacon; drain. Crumble; set aside. Saute onion in butter until soft. Add flour, thicken. Add sour cream and bring to boil. Add corn and bacon. Pour into casserole dish and bake at 325 degrees for 30 to 40 minutes.