6 ears of corn
6 bacon slices
1/4 cup water
1 tsp. salt
1 tsp. pepper
6 tbsp. (3/4 stick) butter
4 tbsp. corn meal

First fry bacon in skillet.

While waiting for bacon to fry, shuck, unhusk, then wash corn. Dry corn then cut corn from cob with a knife. Slowly add corn to the frying bacon. Be careful - don't have the heat too high. Add water and season with salt and pepper. Let cook over low heat for twenty minutes or until water cooks down.

Add butter, constantly turning corn in pan. Lastly add corn meal as a thickening agent. Watch consistency of mixture. Corn should turn a dark yellow and taste al denté to the teeth.

Enjoy!

Submitted by: Bernard Eason