Bacon Creamed Corn

Mary Adams

¼ pound bacon

1 onion, chopped

2 tablespoons flour

20 oz. frozen corn, thawed

2 tablespoon sugar

2 teaspoon pepper

½ cup whole milk

In a large skillet, cook bacon until crispy, over medium-high heat.  Remove the bacon and place on paper towels to drain, set aside.

  Add onion to skillet with grease from bacon and cook over medium, heat until softened. 

Stir in flour, letting a thick paste form, stirring for several minutes to allow flour taste to cook out. 

Stir in corn,  sugar, pepper and milk until no lumps remain. 

Cook over medium heat, stirring often until mixture is thickened and corn is cooked through. 

Stir bacon back in and cook for an additional 5-10 minutes, stirring often and keep corn from scorching.