Southern Creamed Corn

8 ears corn, husked
2 tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons bacon grease
1 tablespoon butter

In a large bowl, cut the tip off cob. Cut the kernels from the cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.

Whisk together sugar, flour, and salt and pepper to taste. Combine with corn. Add the heavy cream and water. Mix.

In a large skillet over medium heat, heat bacon grease. Add corn, mixture and turn heat down to medium-low stirring until it becomes creamy, about 30 minutes.