Recipe - Southern-Style Creamed Corn

6 Ears fresh corn
One fourth cup Butter or margarine
One fourth cup Water
1 teaspoon Sugar
1 tablespoon Flour
One half teaspoon Salt
One half teaspoon Coarsely ground pepper
Three fourths cup Milk

Cut corn from cobs. Scrape cobs with a sharp knife to remove milk. Melt
butter in a skillet, stir in corn and corn milk, water and sugar. Cook corn
until done. Stir in flour, salt and pepper. Gradually add milk, stirring
constantly. Cook a few minutes longer. Do not boil. Yield: 6 servings.

DIANE LORD

(MRS. E. FLETCHER, JR.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.