Bacon Crackle Corn
November 7, 2009
It has corn. It has garlic. Most importantly is has bacon, and bacon makes everything better!
This is a fantastic, very easy-to-make side dish that’s perfect for any Thanksgiving table–or any other time of the year, for that matter.
6-8 slices of bacon, cut into 1/2″ pieces (the more bacon, the better)
2 tbsp. all purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp minced fresh garlic
1 cup sour cream
2 16 oz. bags of frozen whole kernel corn, thawed
In a skillet, cook bacon over med. high heat, stirring occasionally until mostly (but not completely) crisp.
Drain off fat except for 1 1/2 tbsp.
Set bacon aside.
Stir flour, salt, pepper and garlic into reserved 1 1/2 tbsp. bacon fat.
Cook over med. high heat stirring constantly, until smooth and bubbly.
Stir in sour cream, corn and 1/3 of bacon and onion mixture.
Pour into 1 1/2 quart casserole dish and sprinkle the remaining bacon and onion over the top.
Bake for 25-30 min in a 350 oven or until heated through.
For info on cooking crispy bacon, check this blog out: