2 cans whole kernel corn, drained
2 tbsp. butter
2 tbsp. flour
2 tbsp. chopped onion
8 oz. sour cream
6-8 slices of bacon

Cook and crumble bacon, separate into 2 equal portions. Preheat oven to 350 degrees. To a large skillet add 2 tablespoons butter and onions. Cook until onions are soft. Add flour. Mix thoroughly. Gradually add sour cream while stirring. Bring mixture to a boil. Fold in 1 portion of bacon and the corn. Heat thoroughly. Place mixture into 2 quart baking dish and sprinkle remaining bacon on top. Bake for 35 to 45 minutes. NOTE: This recipe is easy to double for CPS potlucks!