FRIED CREAMSTYLE CORN
8-10 ears silver queen corn
8-10 ears old-fashioned yellow field corn
Salt to taste
1 cup water
5-6 tablespoons bacon drippings
Husk and silk corn; wash. With a sharp knife, cut corn off the cob, cutting tip ends from kernels. Scrape cob to extract milk. (Should yield about 1 pint of each variety.) Combine the silver queen and yellow corn in a bowl; add salt and stir in water. Heat bacon drippings in an iron skillet over medium-low heat. Add corn mixture to skillet; increase heat to medium and cook, uncovered, for 30-40 minutes, or until corn is thickened, stirring often. If corn becomes too thick, add more water. Makes 8 servings.