Corn Spoonbread

¼ c flour
1 ¼ c corn meal
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1 8 ¼ oz. can cream-style corn
1 8 ¼ oz. can whole kernel corn with red and green peppers, drained
1 8 oz. container sour cream
½ c butter or margarine, melted
2 large eggs
4 slices bacon, cooked and crumbled into small pieces (or more to taste)
½ an onion, finely chopped

Stir together all ingredients and pour into a lightly greased 11 x 7 inch baking dish.

Bake at 350 degrees for 35 minutes or until golden.