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.