5 or 6 slices salt pork
3 c. fresh corn, cut from cob (scrape cob)
1 to 2 c. water
1 1/2 tsp. sugar
Salt to taste, if needed

In a large skillet, fry the salt pork slices until crisp. Remove from skillet and measure drippings. You will need about 1/4 cup of drippings in the skillet. Add corn, 1 cup water, and sugar. Add remaining water as needed. Cook over medium heat until corn is tender and thickened. Taste and add salt, if needed. The amount of water needed will depend on how much starchy liquid you get from the corn. Also, some salt pork is more salty than others, so tasting is essential to determine whether or not salt should be added before serving.

Note: Some people would refer to this dish as creamed corn but my mother always called it fried corn.