From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
- 14 ears or white corn, husked and washed
- 1-1/2 cups water
- 3 Tablespoons all-purpose flour
- 1-1/2 Tablespoons butter
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon pepper
- 2 Tablespoons bacon drippings
Run a sharp knife between each row of kernels. Cut the
kernels from the cob, saving all the juice. Place kernels
and juice in a large bowl. With the dull side of the
knife, scrape each cob over the bowl to release all the
milky juice. Add all remaining ingredients except bacon
drippings, mixing well. In a large skillet, heat bacon
drippings and add corn mixture, stirring until well mixed.
Bring to a boil, reduce heat, cover, and simmer 45 minutes
or until mixture thickens. Stir occasionally.