Kevin, I was at the store earlier and on impulse decided to make this, I'm baking it right now (plus, I needed more bacon grease so it was an excuse to cook bacon, I cooked a whole pound). I forgot the Worcestershire sauce but I think it will be fine. I sweated the onion and celery with the roux at low heat so the roux wouldn't turn brown until they were tender. I used peppered bacon (HEB brand for you Texans) so the casserole kinda looks dirty from the pepper. The only other change I made is that I tossed the bread crumbs (sourdough) with 2 Tbsp melted butter. I'll update in a bit with the results but I'm sure it will be great.
The BBQ joints around here serve a variation of this that I just call creamed corn - it doesn't always have bacon ( but often has ham). This style of corn has a creamy white sauce (the sauce is not thick) and usually some bell pepper in it along with the celery and onion.