Use heavy skillet with tight fitting lid. Shuck a clean and scrap about 5 ears of corn into a bowl. Add 1/2 teaspoon salt, dash of pepper, pinch of sugar, teaspoon of flour, about 3/4 cup water.

Heat 2 tablespoons bacon drippings, 2 tablespoons butter when hot add corn allowing to bubbly madly, partially form crust on bottom. Continuing to scrape and stir, do not let corn dry. Add water after 10 minutes of cooking. Turn heat to low and cover, allow corn to cook for about 3 more minutes.