This is a wonderful use for peak season fresh corn!
6 cobs fresh corn (or 5 cups frozen or canned kernels)
2 tbsp bacon grease or butter
1/2 tsp salt
1/2 tsp black pepper
1 tbsp sugar
1 cup water
2 tbsp flour
1/2 cup milk
Shuck the corn and clean off the silks. Set the insert of the Old Country Kitchenware Square Tube Pan upright in a large bowl, stand each cob on it, cut off the kernels, then scrape the cobs with the back of the knife to get all that corn milk. Melt the bacon grease in a big cast iron skillet over medium heat. Add the corn, salt, pepper, sugar, and water, bring to a simmer, and cook 15 to 20 minutes until softened to your liking. Whisk the flour and milk together in a separate bowl until smooth, pour in, and simmer until it thickens (it will thicken more as it cools). I stop when a trail cut through the middle fills in slowly.
