Pour into casserole. Bake 45 to 50 minutes. Serve hot with butter. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernel off.
Scrape juice out of corncob into the corn.
Heat drippings in large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly. If necessary, add a little hot water. Yields 4 servings.