5 or 6 ears of corn
1 tsp. black pepper
1 c. water
1/2 stick butter
Salt to taste (about 1 1/2 tsp.)
1/2 c. all purpose flour
1/4 c. bacon drippings

Cut corn off cob, about half the thickness of the kernel, then scrape cob. Ad salt, pepper and flour. Mix with 1 cup water. (If too thick, add more water as the corn cooks.) Pour corn mixture into a hot skillet that contains the bacon drippings. As corn cooks, add butter. Cook on medium heat until corn bubbles, stirring constantly. Reduce heat to low. Let cook for about 30 minutes, stirring often. A crust will form around and on the bottom of the skillet.