12 ears corn
1 tsp. salt
1 tbsp. flour, heaping
2 tbsp. sugar
1 stick butter, chunked
2 tbsp. bacon drippings
1/4 c. water

Cut kernels off cob without coming too close to cob. Scrape juice from cob. Mix all ingredients in a greased 3 quart casserole. Cover and bake at 350 for 1 hour, stirring occasionally. Yield 10-12 servings.