Another recipe from Miss Mary Bobo’s in Lynchburg, TN. They hand pick fresh vegetable in the morning from their gardens out back.

INGREDIENTS

 INSTRUCTIONS

In large bowl, use a sharp knife to cut tips of kernels from ears of corn. Scrape cobs with knife to get out all the juice; set aside.

Cook bacon in heavy skillet until crisp (if using side meat or ham fat, cook until fat is rendered); remove from skillet and reserve.

Stir corn into hot bacon drippings; add water and sugar. Cook, stirring constantly, until mixture begins to thicken.

Gradually stir milk into cornstarch until smooth.

Add cornstarch mixture to corn; cook over low heat until thickened.

Stir in butter and salt.

Serve topped with reserved crumbled bacon.