Cut corn off cob, about half the thickness of the kernel, then scrape cob.
Add salt, pepper and flour.
Mix with 1 cup water. If too thick, add more water as the corn cooks.
Pour corn mixture into a hot skillet that contains bacon drippings.
As corn cooks, add margarine or butter. Cook over medium heat until corn bubbles,
stirring constantly. Reduce heat to low. Let cook for about 30 minutes, stirring
often. A crust will form around and on the bottom of the skillet when done. The
crust will be sweet and chewy.