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Ingredients
- 6 to 8 ears corn
- 4 to 5 slices fat back or thick bacon
- 3 Tbsp. flour
- hot water
- 1 c. milk
- salt and pepper to taste
Method
- Shuck and remove silks from the corn. Cut off tops of corn kernels and scrape to remove milk and remaining corn. In a skillet, fry the fat back or bacon and remove from pan. Pour corn in grease and cook on medium for 30 minutes. In a bowl, place the flour. Add hot water (as needed) and beat with whisk until smooth. Add corn along with the milk. Will thicken. Add salt and pepper to taste. If mixture gets too thick, add a little milk.
