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

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 bacon drippings in large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper in that order. Bring it to a boil, stirring constantly. Cover and reduce heat and simmer until corn is tender, about 20 minutes, stirring constantly. You may need to add hot water to thin out the juice if desired.