6 ears corn, cut from cob
2 tbsp. bacon drippings
1/2 c. water
2 tsp. flour
1/2 c. butter
1/2 c. milk
1 tsp. salt

Heat bacon drippings in large, heavy covered skillet. Add corn and water to hot fat. Add salt and milk mixed with flour. Cover and cook for at least 1 hour over very low heat. Stir from time to time. Add butter before serving.