5 ears fresh corn, shucked and cleaned
1 T. bacon grease
1 T. butter
1/4 C. milk
1 tsp. cornstarch
salt and pepper to taste
Stand the ear of corn up in a bowl and cut the tips of the corn off. Using a butter knife, scrape down the ear of corn to collect the milk. Repeat with remaining ears of corn. In a 9″ iron skillet, melt the bacon grease and butter over med. high heat. Stir in the corn and reduce the heat to medium, cooking and stirring for 5 minutes. Whisk together the milk and cornstarch and pour into the corn, stir to combine and reduce the heat to med. low. Cook, stirring often for 10 minutes. Remove from the heat and season with salt and pepper to taste before serving.
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