Southern Creamed Corn

Directions

1. 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. 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. 3
   Repeat with the remaining ears of corn.
4. 4
   Whisk together the sugar, flour, salt, black pepper, and cayenne in a small bowl.
5. 5
   Sprinkle the dry ingredients over the corn kernels, and toss to combine.
6. 6
   Add the heavy cream and water to the corn, and stir to combine.
7. 7
   Heat the bacon fat in a large skillet over medium heat until it is very hot but not smoking.
8. 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. 9
   Stir in the butter, taste for seasonings, and add additional salt and pepper, as desired.