Southern Creamed Corn

14 ears white corn, husked and washed

1 1/2 cups water
3 tablespoons all-purpose flour
1 1/2 tablespoons butter
2 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
2 tablespoons bacon drippings

Run a sharp knife between each row of kernels. Cut kernels from the cob, saving all juice. Place kernels and juice in a large bowl. With the dull side of the knife, scrape each cob over the bowl to release all the milky juice. Add all remaining ingredients except bacon drippings, mixing well.

In a large skillet, heat bacon drippings and add corn mixture, stirring until well mixed. Bring to a boil, reduce heat, cover, and simmer 45 minutes or until mixture thickens, stirring occasionally.