Using fresh corn is always preferable, but you can use corn, just past it’s prime for this as well.
Fry bacon and remove from skillet.
Cut corn from cob and add to the sugar to corn.
Scrape the cob to get all the "milk".
Add corn to skillet which contains drippings.
Mix the flour with approximately 1/2 water to make a thin paste.
Fill the cup with milk to make 1 cup; add to corn and stir while it thickens, and cooks.
Cook 10-15 minutes or until corn is tender.
