6 ears corn
1/4 c. bacon fat
2 tbsp. flour
1 tbsp. sugar
1 c. water
Salt & pepper to taste

Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernels off. (This is called cream style cutting.) Scrape juice out of corn cob into the corn. Pour bacon fat into a frying pan. Heat. Add corn.

Stir in flour, sugar and 1 cup water. Let simmer at medium heat until kernels are tender. Then raise heat. Stir at intervals, letting mixture brown slightly on the bottom. Scrape the brown off bottom and mix this well into the rest of the corn. Add salt and pepper and, if necessary, add a little hot water. Mixture should be moist. Yield: 4 servings.