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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the York Estate in Waxahachie, Texas in 1982. Ingredients:
6 ears corn |
1/4 cup bacon drippings |
2 tablespoons flour |
1 tablespoon sugar |
1 cup water |
1/4 cup milk |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Shuck corn then wash and remove silk then cut corn cobs in half then cut kernels off.
2. Scrape juice out of corn from cob.
3. Heat drippings in large skillet then add corn, flour, sugar, water, milk, salt and pepper.
4. Bring to boil stirring constantly then cover and reduce heat then simmer 25 minutes.
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