6 ears corn
1/4 c. bacon drippings
2 tbsp. all-purpose flour
1 tbsp. sugar
1 c. water
1/4 c. milk
Salt and pepper to taste

Shuck corn. Wash and remove silk. With a sharp knife cut thin layer of kernel off; repeat. (This is called cream style cutting.) Scrape juice out of corn cob into corn.

Heat drippings in large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to a boil, stirring constantly. Cover; reduce heat and simmer until corn is tender, about 20 minutes, stirring occasionally. If necessary add a little hot water to thin if desired. Makes 4 servings.