Creamed corn is one of the things we Southerners find ourselves waiting for all year. When the summer hits and the corn comes in it’s one of our go-to recipes. You either love or hate creamed corn. While I don’t like canned cream corn, homemade? I’m all over it. This recipe is the one Nana used, and I still make it the same way to this day.
8 ears corn, husked
4 tablespoons (½ stick) unsalted butter
3 tablespoons fresh bacon drippings
1 teaspoon sugar
1 tablespoon all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
1 (12-ounce) can evaporated milk
1. Cut the kernels off the cobs into a bowl. Then scrape the cobs with the back of a table knife to get all of the milk and pulp into the bowl.
2. In a large deep pan over medium-high heat, melt the butter with the bacon grease. Stir in the corn and its juices, 3 tablespoons water, and the sugar. Cook until the corn is tender, about 20 minutes.
3. Stir together the flour with 1 tablespoon water until blended. Stir into the corn and add the salt and pepper. Gradually add the evaporated milk, stirring constantly. Simmer over low heat for about 10 minutes longer. Do not let boil. Serve hot.

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