2 cans white (shoe peg) corn, drained
1 med. onion, chopped
2 to 4 tbsp. butter
6 slices bacon, cooked & crumbled
1 (8 oz.) carton sour cream
Flour
Salt & pepper

Saute onions in butter, when clear, sprinkle onions with flour to coat and cook about 1 minute or until thick. Pour in corn, sour cream, bacon and salt and pepper. Heat thoroughly. Pour into small casserole dish and bake at 350 degrees for about 25 minutes or until bubbly. Great to make overnight and reheat. Easy to double. Serves 4 to 6.