Creamed Corn
15 ears corm
1 cup water
1 stick butter
salt and pepper to taste
Husk ears and remove silk. Cut tips of kernel off; then scrape ears with knife. Grease iron skillet or heavy saucepan. Melt butter and add other ingredients. Cook on low heat about 45 minutes. Stir often; add water if necessary. Can thicken with cornstarch.