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To begin, completely rinse and cut the kernels from the cobs of corn and add to a large bowl. Then add to water.
Next stir flour, sugar, salt and pepper into corn and water mixture. Make sure it is completely smoothly dissolved into the water.
To a cast iron skillet, add bacon drippings and butter and heat over medium high heat. Once the butter has completely melted (make sure it doesn’t burn), pour corn mixture into hot skillet and continuously stir.
Turn the heat down to medium. Cook approximately 12-15 minutes or until most of the water has evaporated and it has all thickened looking like creamed corn and serve.