Fresh Creamed Corn
|Ears of corn||5 , husked (Silked)|
|Milk||1⁄2 Cup (8 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Teaspoon|
Cut corn from cob; set aside.
In an 8-inch skillet cook bacon till crisp; remove and crumble, reserving drippings.
Add corn, milk, salt, and sugar to reserved drippings.
Cook, covered, about 15 to 20 minutes, stirring occasionally.
In screw-top jar, shake together light cream and flour till combined; stir into corn mixture.
Add butter and pepper.
Cook, stirring constantly, till thickened and bubbly.
Garnish with crumbled bacon.