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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 and pepper to taste

Shuck corn. Wash and remove silk. After cutting the
kernels in half with a sharp knife, cut kernel off. (This is
called cream-style cutting.) Scrape juice out of corncob 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 to 25 minutes. If necessary, add a
little hot water. Yields 4 servings.

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