1 (15 oz.) can cream style corn
1 (15 oz.) can kernel corn, drained
3 tbsp. bacon drippings
1 tbsp. sugar
2 tbsp. all-purpose flour
salt, to taste

Place the bacon drippings in a cast iron skillet, turn on heat and when the grease is hot, pour all ingredients into the pan, adding a little salt to taste and pepper, if you like. Cook until thick. Stirring often to prevent it from scorching.

This can also be baked in the oven on 450°F and slide pan out every now and then to stir until thick.