Copyright Thomas Saaristo  All Rights Reserved
Creamed corn
This was my favorite side dish next to Thanksgiving dressing when I was a kid

6 cups corn kernels, preferably right off the cob
2 tablespoons sugar, the fresher the corn, the less you will need of the sugar
1 tablespoons flour
1 teaspoon House salt
Black peppercorns in a pepper mill
1 cup heavy cream
1/2 cup cold water
2 tablespoons rendered bacon fat
1 tablespoons butter

Add the corn to a large bowl

Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add
the heavy cream and water and whisk until thoroughly combined

Add the rendered bacon fat to a large skillet and set over medium heat. When the fat
begins to smoke add corn mixture and turn heat to medium low. Stir frequently until
the corn becomes very creamy, about 30 minutes. Whisk in the butter right before

Creamed corn should be served hot. Pass the pepper mill at the table. Leftovers, if
there are any, will keep, covered and refrigerated up to 2 days