My Grandmother's Fried Corn

6-8 ears of fresh sweet corn (she liked silver queen)

1 T. bacon drippings

2 T. butter

1/2 c. milk

1 T. cornstarch or flour

1 t. salt

1/4 t. black pepper

Shuck and silk your corn.  Make sure to remove all of the silks and then with a sharp knife cut the corn off into a bowl.  Once the kernels are all cut off, take your knife and scrape down the cob to remove all the milk that is left in it. In a skillet heat together the bacon drippings and the butter. Add the corn and let it cook on medium heat for about 15 minutes. Mix the cornstarch and the cold milk until smooth. Pour into the corn and bring it up to a bubble. Stir and cook just until it thickens. Add the salt and pepper, stir again, and serve. Yummy!