- 2 tbsp bacon drippings
- 1 cup heavy cream
- 1 tsp cornstarch
- 6 ears of fresh corn, shucked, stripped and scraped You could substitute a 32 ounce bag frozen
- 1 tsp granulated sugar
- salt and pepper to taste
- 2-3 tbsp butter
Melt the bacon drippings in a stainless or cast iron skillet on slightly over medium heat. Combine in a bowl the cream, whisk in the cornstarch, then add the corn, sugar and stir together. Pour into the hot bacon drippings and cook for about 20 minutes, or until reduced and thickened, stirring frequently and mashing the corn. Season with salt and pepper to taste and combine. Stir in 2 to 3 tablespoons of butter to finish.
