6 ears corn
1/4 c. bacon drippings or vegetable oil
2 tbsp. all purpose flour
1 tbsp. sugar
1 c. water
1/4 c. milk
Salt and pepper to taste

Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernels off cob. This is called cream style cutting. Scrape juice out of corn cob into the corn.

Heat drippings in large heavy skillet. Add corn, flour, sugar, water and milk, salt and pepper. Bring mixture to boil stirring constantly. Cover. Reduce heat and simmer until corn is tender. About 20 to 25 minutes. If necessary add a little hot water.