Southern Creamed Corn

• 8 ears corn, husked
• 2 tablespoons sugar
• 1 tablespoon all-purpose flour
• Kosher salt
• Freshly ground black pepper
• Pinch cayenne pepper
• 1 cup heavy cream
• 1/2 cup cold water
• 2 tablespoons bacon fat
• 1 tablespoon butter

1. Use one hand to hold an ear of corn at a 45 degree angle, with one end of the cob resting on a cutting board; then use a knife to trim the kernels.
2. After all the kernels have been stripped from the ear, rest it over a bowl and, using a butter knife, scrape the blade against the cob, pressing out the milky liquid.
3. Repeat with the remaining ears of corn.
4. Whisk together the sugar, flour, salt, black pepper, and cayenne in a small bowl.
5. Sprinkle the dry ingredients over the corn kernels, and toss to combine.
6. Add the heavy cream and water to the corn, and stir to combine.
7. Heat the bacon fat in a large skillet over medium heat until it is very hot but not smoking.
8. Add the corn mixture, and stir until the mixture sizzles; reduce the heat to medium low, and cook, stirring occasionally, until the mixture becomes thick and creamy, about 30 minutes.
9. Stir in the butter, taste for seasonings, and add additional salt and pepper, as desired.

corn, sugar, flour, kosher salt, freshly ground black pepper, cayenne pepper, heavy cream, cold water, bacon fat, butter

Taken from www.epicurious.com/recipes/food/views/southern-creamed-corn-375301 (may not work)