Southern cream-style corn

Ingredients

16-20 ears fresh sweet corn

1 cup water

6 tablespoons bacon drippings 

3 tablespoons flour

Salt to taste

Preparation

Husk and silk corn; wash. In a large bowl, slice corn kernels off the cob. Use the knife to scrape the cob to extract as much milk as possible (16-20 ears should produce at least 1 quart). Add 1 cup water to the corn mixture. 

Heat bacon drippings in a large cast iron skillet over medium high heat, then add flour. Cook, stirring constantly, for 1-2 minutes. Add corn mixture to skillet and reduce heat to medium. Cook uncovered for 30-40 minutes, or until corn has thickened. If corn becomes too thick, add more water. Stir often.