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

Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernels off. (This is called cream style cutting.) Shape juice out of corn cob into the corn.

Heat drippings in large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly. Cover; reduce heat and simmer until corn is tender, about 20-25 minutes. If necessary, add a little hot water. Yield: 4 servings.