SOUTHERN FRIED CORN

6 ears corn
1/4 cup bacon drippings or vegetable oil
2 Tbsp. all-purpose flour
1 Tbsp. sugar
1 cup water
1/4 cup milk
salt and pepper to taste

Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernels 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